When you want something rich, hearty, and irresistibly flavorful, this Smoky Kielbasa & Potato Soup hits all the right notes. It’s a creamy, comforting bowl of goodness made with tender potatoes, slices of smoky kielbasa, and a perfectly seasoned broth that’s both filling and soul-warming.
This soup is the definition of comfort food — rustic, satisfying, and made in one pot for easy cleanup. The smokiness of the sausage infuses every spoonful, while the potatoes and vegetables add texture and heartiness. Whether it’s a chilly evening or a lazy Sunday dinner, this soup will warm your kitchen and your heart.
Pair it with a slice of crusty bread or a sprinkle of cheese, and you’ve got a meal the whole family will love — simple, affordable, and bursting with flavor.
Why You’ll Love This Smoky Kielbasa & Potato Soup
- Creamy, smoky, and deeply comforting.
- One-pot meal that’s easy to make and clean up.
- Ready in under an hour.
- Family-friendly and freezer-friendly.
- Perfect balance of savory sausage and tender potatoes.
Why You Should Try This Recipe
This soup combines bold, smoky flavors with creamy comfort — a combination that feels indulgent yet effortless. The kielbasa adds rich depth to the broth as it simmers, transforming simple ingredients into something extraordinary. It’s hearty enough to stand alone as a main course but versatile enough to serve as a starter or side dish.
If you love creamy soups but want something with a bit more character, this recipe delivers. It’s smoky, cheesy, and satisfying — the kind of dish that makes you go back for seconds.
Ingredients You’ll Need
For the Soup Base
- 1 lb (450 g) smoked kielbasa sausage, sliced into rounds
- 2 tablespoons butter or olive oil
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 5 medium potatoes, peeled and diced (Yukon Gold or Russet work best)
- 4 cups chicken broth (low sodium preferred)
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
For the Creamy Finish
- 1 ½ cups milk or half-and-half
- ½ cup shredded cheddar cheese (optional, for richness)
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley (for garnish)
How to Make Smoky Kielbasa & Potato Soup (Step by Step)
Step 1: Brown the kielbasa
In a large pot or Dutch oven, melt butter over medium heat. Add sliced kielbasa and cook for 5–6 minutes until browned on both sides. Remove from the pot and set aside.
Step 2: Sauté the vegetables
In the same pot, add diced onion, carrots, and celery. Sauté for 5 minutes, scraping up any browned bits from the bottom. Add minced garlic and cook another 30 seconds until fragrant.
Step 3: Build the broth
Add diced potatoes, chicken broth, smoked paprika, thyme, salt, and pepper. Stir well, then return the browned kielbasa to the pot. Bring to a gentle boil, then reduce the heat to low and simmer uncovered for 20–25 minutes, or until potatoes are tender.
Step 4: Make it creamy
In a small saucepan, melt 2 tablespoons of butter and whisk in 2 tablespoons of flour. Cook for 1–2 minutes, then slowly whisk in the milk until smooth. Stir this mixture into the soup, along with the shredded cheese (if using).
Step 5: Finish and serve
Simmer for another 5–10 minutes until the soup thickens slightly and becomes creamy. Adjust seasoning, garnish with parsley, and serve warm.
Tips for the Best Smoky Kielbasa & Potato Soup
Use quality sausage
The flavor of the soup depends heavily on the kielbasa — choose one that’s smoky and well-seasoned.
Brown for flavor
Don’t skip searing the sausage first — it caramelizes and deepens the soup’s flavor.
Use the right potatoes
Yukon Golds hold their shape, while Russets break down for a creamier texture.
Control the smokiness
For extra depth, add a dash of liquid smoke or use smoked paprika.
Add richness
A handful of cheese or a splash of cream makes the soup velvety and indulgent.
Season in layers
Kielbasa is salty, so taste before adding extra salt.
Make it ahead
This soup tastes even better the next day — the smoky flavor intensifies overnight.
Add greens
Stir in spinach or kale at the end for a nutritious twist.
Don’t rush the simmer
Slow simmering allows the flavors to meld beautifully.
Serve hot
This soup thickens as it cools — reheat gently with a splash of broth or milk.
Variations & Substitutions
- Spicy Kick: Use spicy kielbasa or add cayenne pepper.
- Cheesy Upgrade: Stir in shredded cheddar, gouda, or smoked provolone.
- Vegetable Boost: Add corn, peas, or green beans for more color and texture.
- Cream-Free Option: Skip the milk and keep it broth-based.
- Low-Carb: Replace potatoes with cauliflower florets.
- Bacon Lovers: Add crispy bacon for a smoky crunch.
- German-Style: Add sauerkraut for a tangy twist.
- Cabbage & Kielbasa Soup: Stir in chopped cabbage for extra heartiness.
- Instant Pot Version: Sauté sausage and veggies, add everything except dairy, and pressure cook on HIGH for 10 minutes; stir in milk and cheese after release.
- Vegan Option: Use vegan sausage and coconut milk.
What to Serve With Smoky Kielbasa & Potato Soup
- Crusty bread or garlic toast for dipping.
- Side salad with vinaigrette to balance the richness.
- Roasted vegetables for a wholesome side.
- Cornbread for a Southern-style meal.
- Pickles or sauerkraut for contrast.
- Glass of lager or cider for pairing.
Storage & Reheating Tips
To Store:
Cool completely, then refrigerate in airtight containers for up to 4 days.
To Freeze:
Freeze before adding dairy for best texture. Thaw overnight and stir in milk or cream after reheating.
To Reheat:
Warm gently on the stove over low heat, stirring often. Add a splash of broth or milk if it thickens. Avoid boiling after adding dairy.
Recipe FAQs
Can I use other sausages besides kielbasa?
Yes, smoked sausage, andouille, or chorizo all work beautifully.
Can I make it dairy-free?
Yes — use olive oil instead of butter and substitute coconut milk for creaminess.
Can I add cheese?
Absolutely! Cheddar, gouda, or Monterey Jack melt perfectly into the soup.
Can I make it in a slow cooker?
Yes, add all ingredients except dairy and cook on LOW for 6–7 hours. Stir in milk or cream before serving.
Can I use frozen potatoes?
Yes — diced frozen potatoes or hash browns save time and work great.
Can I make it vegetarian?
Use plant-based sausage and vegetable broth.
What if the soup is too thick?
Add a bit of broth or milk to thin it out.
Can I freeze the leftovers?
Yes, but it’s best to freeze before adding cream for optimal texture.
How can I make it extra smoky?
Use double-smoked kielbasa, smoked paprika, or a dash of liquid smoke.
Does it taste better the next day?
Absolutely — the smoky flavor deepens overnight, making it even more delicious.