Hearty Kielbasa Potato Soup Recipe Easy Fall Dinner Idea
Cozy up with a bowl of this comforting Hearty Kielbasa Potato Soup, a perfect remedy for chilly evenings. This rustic, flavorful soup combines tender potatoes, savory kielbasa, and a medley of garden vegetables in a rich broth, creating a satisfying and easy-to-make meal. It's a fantastic one-pot wonder that promises warmth and flavor in every spoonful.
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Servings
6 generous servings
Keywords
Why This Recipe Delivers
- Effortless Comfort: A one-pot wonder that brings warmth and flavor with minimal fuss.
- Rich & Satisfying: Packed with savory kielbasa, tender potatoes, and aromatic vegetables for a truly fulfilling meal.
- Perfect for Fall: The ultimate cozy dish to enjoy on a crisp autumn evening.
- Customizable Creaminess: Easily made dairy-free or enriched with a touch of heavy cream.
- Crowd-Pleaser: A robust and universally appealing soup that delights the whole family.
Ingredients
- 400 grams (14 oz) Polish kielbasa, sliced into ½-inch thick rounds
- 4 medium Yukon Gold potatoes, peeled and diced into 2 cm (approx. 0.8 inch) cubes
- 1 medium yellow onion, diced
- 2 medium carrots, sliced into thin rounds
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1.4 liters (6 cups) low-sodium chicken broth
- 2 bay leaves
- 10 ml (2 teaspoons) fresh thyme, chopped (or 5 ml / 1 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 30 ml (2 tablespoons) olive oil
- Optional: 120 ml (½ cup) heavy cream
Instructions
- Begin by preparing all your ingredients efficiently. Dice the yellow onion, carrots, and celery into uniform pieces. Peel and dice the Yukon Gold potatoes into consistent 2 cm (approx. 0.8 inch) cubes to ensure even cooking. Slice the Polish kielbasa into appealing ½-inch thick rounds. In a large, heavy-bottomed pot or Dutch oven, heat 30 ml (2 tablespoons) of olive oil over medium heat until it shimmers gently, indicating it's ready for sautéing.
- Add the diced onion, carrots, and celery to the heated pot. Sauté these aromatic vegetables, stirring occasionally, for approximately 5 minutes until the onions become beautifully translucent and the other vegetables begin to soften. This initial step is vital for building a deep flavor base. Next, introduce the sliced kielbasa to the pot and continue cooking for an additional 2 minutes, stirring frequently. This allows the sausage to brown lightly and render some of its delicious, savory fat, enriching the soup further.
- Stir in the finely minced garlic, the fragrant fresh or dried thyme, the bay leaves, a pinch of salt, and freshly ground black pepper. Continue to cook for about 1 minute, stirring constantly, until the garlic releases its wonderful aroma. Exercise caution here to prevent the garlic from burning, as scorched garlic can impart an undesirable bitter taste to your soup.
- Pour in the 1.4 liters (6 cups) of low-sodium chicken broth, then add the diced potatoes to the pot. Stir all the ingredients together thoroughly to combine them. Increase the heat to medium-high and bring the mixture to a full boil. Once boiling, reduce the heat to low, securely cover the pot with a lid, and let the soup simmer gently for 30-35 minutes. Cook until the potatoes are perfectly fork-tender, yet still retain their shape without becoming mushy.
- For an added layer of richness and a silky texture, you may optionally stir in the 120 ml (½ cup) of heavy cream at this stage. Allow the soup to heat through gently for another 5 minutes, ensuring the cream is fully incorporated and warmed. Before serving, it is important to carefully remove and discard the bay leaves. Taste the soup and adjust the seasoning with additional salt and black pepper as needed, tailoring it to your personal preference.
- Final Step: Ladle generous portions of the hearty Kielbasa Potato Soup into bowls. Garnish with a sprinkle of fresh chopped parsley or chives, if desired, for a touch of freshness. Serve immediately for a truly comforting and satisfying meal that is perfect for a cool evening.
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
- Spatula or wooden spoon
Essential Success Tips
- Uniform Cuts: Ensure your potatoes, carrots, and celery are cut into similar-sized pieces for even cooking and tender results.
- Don't Rush Browning: Allow the kielbasa to brown slightly and the aromatics to soften properly; this step develops critical flavor.
- Low and Slow Simmer: Once boiling, reduce the heat to a gentle simmer. This prevents potatoes from breaking down too quickly and helps flavors meld.
- Taste and Adjust: Always taste the soup before serving and adjust salt and pepper. Broths vary in sodium, so don't over-salt initially.
- Mind the Bay Leaves: Remember to remove the bay leaves before serving; they are for flavor infusion, not consumption.
Professional Cooking Secrets
- Layering Flavor: For an even deeper flavor, brown the kielbasa first, remove it, then sauté the vegetables in the rendered fat. Add the kielbasa back in with the broth.
- Potato Choice Matters: Yukon Gold potatoes are ideal here because they hold their shape well while becoming creamy and tender, unlike starchier varieties that might disintegrate.
- Fresh Herb Boost: If using dried thyme, consider a final sprinkle of fresh parsley or chives before serving for a vibrant burst of color and fresh herbaceousness.
Notes
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop or in the microwave.
- Variations: Feel free to add a handful of fresh spinach or kale during the last 10 minutes of simmering for added greens. A splash of apple cider vinegar at the end can brighten the flavors.
- Freezing: This soup freezes well without the heavy cream. If freezing, add the cream after reheating for best texture.
Frequently Asked Questions
Can I make this soup vegetarian?
While this recipe features kielbasa, you can adapt it by omitting the sausage and using vegetable broth. Consider adding smoked paprika for a hint of smoky flavor, or plant-based sausage alternatives.
What kind of kielbasa is best for this soup?
For this recipe, a fully cooked, smoked Polish kielbasa (often found in the refrigerated sausage section) works best. Its savory, smoky flavor is a key component of the soup's character.
Why low-sodium chicken broth?
Using low-sodium broth gives you more control over the final saltiness of the soup. Kielbasa can be quite salty, so it's always better to start with less salt and adjust to taste at the end.
Nutrition Facts (Per Serving)
Calories: 380, Protein: 25g, Fat: 22g, Carbs: 25g, Fiber: 4g (approximate, without heavy cream)
Allergy Information
Contains trace amounts of gluten (from kielbasa, check label) and dairy (if using heavy cream). For a gluten-free version, ensure kielbasa is certified gluten-free. To make it dairy-free, simply omit the heavy cream.
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