The smell of browned sausage and bacon hits you the second you walk in the door. This kielbasa potato soup is thick, smoky, and loaded with tender potatoes, wilted kale, and sharp cheddar that melts right into the broth. I threw this together one night when I had half a pack of kielbasa in the fridge and a bag of potatoes I needed to use up, and it turned into one of those recipes I make over and over. It's ready in about an hour, uses one pot, and tastes like you spent all day on it.
If you're in the mood for more easy dinners, my Zucchini Breadsticks Recipe makes a great side, or try my Christmas Salmon Recipe for something a little fancier. And if you love cheesy, filling meals, check out my Taco Potatoes Recipe.
What You'll Love About This Kielbasa Potato Soup
Bold, smoky flavor. The Kielbasa Potato Soup and bacon together create a rich, savory base that makes this one pot soup recipe taste like it's been simmering for hours.
Creamy without being heavy. The combination of heavy cream and melted cheddar gives you that velvety texture without feeling too rich or overly thick.
Naturally thickened. The potatoes break down slightly as they cook, which thickens the broth in the most satisfying way. No need for extra starches or thickeners.
Packed with vegetables. Between the potatoes, kale, onions, and celery, you're getting plenty of good stuff in every bowl.
Quick and easy. This easy soup dinner takes about an hour from start to finish, and most of that time is hands-off simmering.
Perfect for meal prep. It keeps well in the fridge for up to five days and tastes even better the next day once the flavors have had time to meld.
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Kielbasa Potato Soup Ingredients
Here's everything you need to make this Kielbasa Potato Soup.
See recipe card below this post for ingredient quantities
Main Ingredients
Bacon: Adds smoky, salty depth and creates flavorful drippings that form the base of the soup.
Kielbasa: This smoked polish sausage brings a rich, savory flavor and hearty texture. Look for quality Kielbasa Potato Soup in the deli section.
Dry white wine: Deglazes the pot and adds a subtle acidity that balances the richness of the cream and cheese.
Yellow onion: Provides a sweet, aromatic base. Dice it small so it softens completely.
Celery: Adds a mild vegetal flavor and a bit of texture. It also enhances the overall savoriness of the broth.
Butter: Enriches the soup and helps cook the flour into a roux for thickening.
Garlic: Brings a warm, pungent flavor that ties everything together. Fresh garlic works best here.
Soy sauce: Adds umami and deepens the savory notes without making the soup taste salty.
Hot sauce: Gives a gentle kick of heat. You can adjust this based on your spice tolerance.
Dijon mustard: Adds tang and complexity. It pairs beautifully with the Kielbasa Potato Soup.
Flour: Thickens the broth and creates a smooth, creamy base when combined with the butter.
Low sodium chicken broth: Forms the liquid base. Using low sodium lets you control the saltiness, especially with bacon and Kielbasa Potato Soup in the mix.
Heavy cream: Makes the soup rich and velvety. You can use half-and-half for a lighter version.
Bay leaf: Infuses the broth with a subtle herbal note as it simmers.
Yukon gold potatoes: These hold their shape well and have a buttery flavor. Red potatoes work great too.
Kale: Adds color, texture, and a slightly earthy flavor. It wilts down beautifully in the hot soup.
Cheddar cheese: Melts into the soup and adds a sharp, creamy finish. Freshly shredded cheese melts better than pre-shredded.
Green onions: A fresh, mild garnish that adds a pop of color and a hint of onion flavor.
Seasonings
Dried parsley: Adds a subtle herbal note.
Dried thyme: Brings earthy, slightly floral undertones.
Paprika: Adds a touch of sweetness and a warm, smoky color.
Pepper: Enhances all the other flavors. Freshly cracked pepper tastes best.
How to Make Kielbasa Potato Soup
This Kielbasa Potato Soup comes together in one pot with simple steps.
Cook the bacon: Cut the bacon strips in half and fry them in a large soup pot over low heat. While they cook, measure out your remaining ingredients. Once the bacon is crispy, transfer it to a paper towel-lined plate and roughly chop it once cooled. Leave the bacon drippings in the pot for flavor.
Brown the kielbasa: Set the heat to medium and add the whole kielbasa to the pot. Brown it on each side for 2 to 3 minutes, increasing the heat slightly if needed. Remove the kielbasa and set it aside. Let it rest for about 10 minutes, then slice it into rounds or half-moons, whichever you prefer.
Clean the pot: Turn off the heat and wipe away any black spots and excess bacon drippings, but leave the browned bits stuck to the bottom. Those are packed with flavor.
Deglaze with wine: Add the white wine and return the heat to medium. Use a silicone spatula to scrape the bottom and sides of the pot, loosening all those browned bits. Let the wine reduce by half, which should take about 3 to 4 minutes.
Soften the vegetables: Add the diced onions, celery, and butter. Let them soften for 5 to 6 minutes, stirring occasionally. Then add the minced garlic, soy sauce, hot sauce, Dijon mustard, and all your seasonings. Cook for 1 minute until fragrant.
Make the roux: Sprinkle in the flour and cook for 2 minutes, stirring continuously so it doesn't burn. Slowly add the chicken broth in small splashes, stirring after each addition to keep the mixture smooth. Gradually stir in the heavy cream and drop in the bay leaf.
Add the potatoes: Peel your potatoes and cut them into ¾-inch pieces. Add them to the soup, bring everything to a boil, then reduce the heat to a simmer.
Simmer with kielbasa: Add the sliced kielbasa back into the pot and let the soup simmer uncovered for about 20 minutes, or until the potatoes are fork-tender and the broth has thickened slightly.
Wilt the kale: Stir in the chopped kale and let it wilt for 3 to 4 minutes. Reduce the heat to low and gradually stir in the shredded cheddar cheese, letting it melt smoothly into the soup.
Garnish and serve: Remove the pot from the heat and top each bowl with chopped bacon and sliced green onions. Serve warm with crusty bread.
Ingredient Substitutions and Swaps
Kielbasa: You can use any smoked sausage, andouille, or even Italian sausage if that's what you have. The flavor will shift slightly, but it'll still be delicious.
Bacon: Turkey bacon works if you want a lighter option, or you can skip it entirely and use a tablespoon of olive oil to cook the Kielbasa Potato Soup.
Potatoes: Russet potatoes will work, but they break down more and make the soup thicker and starchier. Sweet potatoes add a subtle sweetness if you're feeling adventurous.
Kale: Spinach, Swiss chard, or collard greens all work well. Spinach wilts faster, so add it at the very end.
Heavy cream: Half-and-half or whole milk will lighten the soup. For a dairy-free version, try coconut cream or cashew cream.
Cheddar cheese: Gruyere, Monterey Jack, or even pepper jack will melt beautifully. Skip the cheese entirely if you prefer a lighter, brothier soup.
White wine: Chicken broth or a splash of apple cider vinegar works if you don't have wine on hand.
Flour: Use cornstarch mixed with a little cold water if you need a gluten-free thickener. Add it slowly and let the soup simmer until it thickens.
Equipment For Kielbasa Potato Soup
Large soup pot or Dutch oven: This is where everything happens. A heavy-bottomed pot distributes heat evenly and prevents burning.
Cutting board and sharp knife: For chopping vegetables, slicing Kielbasa Potato Soup, and prepping ingredients.
Silicone spatula or wooden spoon: Perfect for stirring and scraping the bottom of the pot, especially when deglazing with wine.
Measuring cups and spoons: Accurate measurements keep the seasoning and thickness just right.
Ladle: Makes serving easy and mess-free.
Storage and Reheating Tips
Refrigerator: Store the soup in an airtight container for up to 5 days. The flavors get even better as it sits, so leftovers are a treat.
Freezer: This thick and creamy soup freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. Leave a little space at the top for expansion.
Reheating: Warm the soup gently on the stove over medium-low heat, stirring occasionally. If it's too thick after storing, add a splash of chicken broth or cream to loosen it up. You can also reheat individual portions in the microwave for 2 to 3 minutes, stirring halfway through.
Texture note: The potatoes may soften a bit more after storing, which makes the soup even thicker. Some people love this, but if you prefer a brothier consistency, just thin it out with a little extra broth when reheating.
Expert Tips
Brown the kielbasa well. Don't rush this step. A good sear adds tons of flavor to the entire soup.
Scrape the fond. Those browned bits at the bottom of the pot are pure flavor. The wine helps lift them off, so make sure you scrape thoroughly.
Use low sodium broth. The bacon and Kielbasa Potato Soup are already salty, so starting with low sodium broth gives you better control over the final seasoning.
Shred your own cheese. Pre-shredded cheese has anti-caking agents that can make the soup grainy. Freshly shredded cheddar melts smoothly and tastes better.
FAQ
What pairs well with Kielbasa Potato Soup?
Kielbasa pairs beautifully with potatoes, sauerkraut, cabbage, and mustard-based sauces. In soups, it works great with creamy broths, beans, and hearty greens like kale or cabbage. For sides, try roasted root vegetables, buttery noodles, or a simple cucumber salad. The smoky flavor of kielbasa also complements tangy or slightly sweet flavors, so pickled vegetables and apple-based sides are always a hit.
What can you do with Kielbasa Potato Soup?
Kielbasa Potato Soup is incredibly versatile. You can slice it and add it to soups, stews, casseroles, or pasta dishes. Grill or pan-fry it and serve it with peppers and onions, or chop it up and toss it into scrambled eggs or omelets. It's also delicious in sheet pan dinners, fried rice, or even on pizza. My favorite way to use leftover Kielbasa Potato Soup is to slice it thin and sauté it with potatoes and onions for a quick, hearty breakfast.
What is a swamp potato?
A swamp potato, also called wapato or arrowhead, is a starchy tuber that grows in wetlands and shallow water. It was traditionally harvested by Indigenous peoples in North America and has a flavor similar to a regular potato but slightly nuttier. It's not commonly found in grocery stores today, but it's sometimes available at specialty markets or foraged in the wild. For this soup, regular Yukon gold or red potatoes work perfectly.
How long to cook kielbasa in the oven at 400 degrees?
At 400°F, Kielbasa Potato Soup takes about 15 to 20 minutes to cook through in the oven. Slice it into rounds or leave it whole, place it on a baking sheet, and turn it halfway through for even browning. It's done when it's heated through and the edges are slightly crispy and caramelized. Roasting kielbasa in the oven is a great hands-off method, and it develops a deeper, smokier flavor than pan-frying.
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Pairing
These are my favorite dishes to serve with Kielbasa Potato Soup
Kielbasa Potato Soup
Ingredients
- 7 strips bacon cut in half for even rendering
- 19 oz kielbasa sausage fully cooked smoked sausage, left whole initially
- ⅔ cup dry white wine used for deglazing and depth
- 1 large yellow onion finely diced for sweetness
- 3 celery ribs diced for aromatic base
- 4 tablespoons butter unsalted preferred
- 4 cloves garlic minced fresh
- 1¼ teaspoons soy sauce low-sodium recommended
- 1¼ teaspoons hot sauce mild vinegar-based
- 2½ teaspoons Dijon mustard smooth style
- ⅓ cup all-purpose flour for thickening
- 7¼ cups low-sodium chicken broth warm if possible
- ⅔ cup heavy cream room temperature
- 1 bay leaf whole, dried
- 1¾ lbs Yukon Gold potatoes peeled and cut into ¾-inch chunks
- 2¾ cups kale roughly chopped, stems removed
- 1⅓ cups cheddar cheese freshly shredded from a block
- ⅓ cup green onions thinly sliced
- 1¼ teaspoons dried parsley for herbal balance
- ⅓ teaspoon dried thyme earthy background flavor
- ⅓ teaspoon paprika mild and sweet
- ⅓ teaspoon black pepper freshly ground preferred
Instructions
- Slice the bacon strips in half and cook them slowly in a large soup pot over low heat until crisp, preparing the remaining ingredients while they cook.
- Move the cooked bacon to a paper towel-lined plate and roughly chop once cooled, keeping the rendered fat in the pot.
- Increase the heat to medium and place the whole kielbasa in the pot, browning all sides for 2–3 minutes, then remove and let rest for 10 minutes before slicing.
- Turn off the heat and carefully wipe out excess grease or dark spots while keeping the browned bits on the bottom of the pot intact.
- Pour in the white wine and return the heat to medium, scraping the pot thoroughly until the liquid reduces by about half.
- Add the diced onion, celery, and butter, cooking until softened and fragrant, then stir in the garlic, soy sauce, hot sauce, mustard, and dried seasonings for 1 minute.
- Sprinkle in the flour and stir constantly for 2 minutes, then gradually add the broth while stirring until smooth, followed by the cream and bay leaf.
- Add the potato pieces, bring the soup to a boil, then lower to a gentle simmer.
- Stir in the sliced kielbasa and simmer uncovered until the potatoes are fork-tender, about 20 minutes.
- Fold in the kale and cook just until wilted, then lower the heat and slowly stir in the cheese until melted, finishing with bacon and green onions before serving.
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