Kielbasa potato soup is creamy, comforting and utterly delicious. The crispy sausage bits pairs perfectly with the potatoes and cheesy broth for a soup that will make a perfect midweek meal!

I’ve been all about testing and creating new soup recipes for the past (very cold) months, and this kielbasa potato soup has quickly become a family favourite.

After making one of the best soups I’ve ever tasted in the form of dill pickle soup, I decided to dive even deeper into Polish soups. And I wasn’t disappointed.

This cheesy sausage potato soup is true comfort in a bowl. It has everything you could want in a winter soup — crispy bits of smoked sausage, melting cheese and a garlicky white broth. Perfection doesn’t even begin to cover it!

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Ingredients

  • 1 tablespoon olive oil
  • 300 g (10.5 oz) kielbasa sausage, cut into bite-size pieces
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2 celery ribs, diced
  • 4 garlic cloves, finely chopped
  • ½ teaspoon red chilli flakes
  • 750 g (1 ½ lb) potatoes, peeled and cubed
  • 1.25 litres (5 cups) chicken stock
  • 300 ml (1 ¼) full-fat milk
  • 100 g (3.5 oz) cheddar cheese, grated
  • 30 g (½ cup) fresh parsley, roughly chopped
  • Salt and pepper to taste

Instructions

    1. Heat the oil in a large pot or Dutch oven and fry the kielbasa for 4-5 minutes over medium heat until slightly crispy. Remove the sausage with a slotted spoon and set it aside.
    2. Add the onion, carrot and celery to the same oil you cooked the kielbasa in and cook for 5 minutes until softened.
    3. Stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant.
    4. Add the potatoes and chicken stock to the pot and bring to a boil. Lower the heat and simmer for 10-12 minutes, covered with a lid, until the potatoes are fork-tender.
    5. Take a ladle of soup and mix it with the milk in a measuring jug or bowl to temper it. Pour the mixture into the pot, then add the cooked kielbasa.
    6. Add the cheddar cheese and stir until completely melted.
    7. Simmer the soup for 2-3 more minutes until it thickens some more, then stir in the parsley. Season to taste, then divide into bowls and serve with extra grated cheddar on top if you like.

By ROOTPHP

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