Description

A hearty, comforting soup featuring smoky kielbasa, tender potatoes, and gooey cheddar cheese. Quick to make and perfect for chilly nights, this crowd-pleasing recipe is rich, creamy, and full of flavor.

Ingredients

Scale

12 oz kielbasa sausage, sliced into 1/2-inch rounds
4 cups russet potatoes, peeled and diced (about 3–4 medium potatoes)
1 medium yellow onion, finely chopped (about 1 cup)
2 medium carrots, peeled and diced (about 1 cup)
2 celery stalks, chopped (about 1/2 cup)
2 large garlic cloves, minced (about 2 teaspoons)
4 cups low-sodium chicken broth
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1 bay leaf (optional)
2 tablespoons butter
Green onions, sliced (for garnish)
Fresh parsley, chopped (for garnish, optional)

Instructions

Peel and dice potatoes into 1/2-inch cubes. Chop onion, carrots, celery, and mince garlic. Slice kielbasa into rounds. Shred cheddar cheese if not pre-shredded.
In a large soup pot, melt butter over medium heat. Add kielbasa slices and cook for 4-5 minutes, stirring until browned and edges are crisp. Remove kielbasa to a plate, leaving drippings in the pot.
Add chopped onion, carrots, and celery to the pot. Cook for 3-4 minutes until softened and onion is translucent. Stir in garlic and smoked paprika, cooking for 1 minute until fragrant.
Add diced potatoes to the pot. Pour in chicken broth and add bay leaf if using. Bring to a gentle boil, then reduce heat to medium-low, cover, and simmer for 15-18 minutes until potatoes are fork-tender.
For extra creamy texture, remove about 2 cups of soup and carefully blend it in a blender, then stir back into the pot. (Optional)
Lower heat to low. Add heavy cream, stirring gently. Add shredded cheddar cheese a handful at a time, stirring to melt after each addition.
Return browned kielbasa to the pot. Season with salt and black pepper. Simmer for 5 minutes, stirring occasionally. Taste and adjust seasoning if needed.
Remove bay leaf. Ladle soup into bowls and garnish with sliced green onions and fresh parsley. Serve hot.

Notes

For gluten-free, ensure kielbasa and broth are certified gluten-free. For dairy-free, substitute coconut cream and vegan cheese. Yukon Gold potatoes can be used for a buttery flavor. Turkey kielbasa makes a lighter swap. If soup is too thick, add extra broth or milk. Do not boil after adding cheese to prevent graininess. Blend part of the soup for extra creaminess if desired.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Cuisine: American

Nutrition

Serving Size: About 1 1/2 cups per serving
Calories: 420
Sugar: 4
Sodium: 950
Fat: 25
Saturated Fat: 13
Carbohydrates: 28
Fiber: 3
Protein: 19

Keywords: potato soup, kielbasa soup, cheesy soup, comfort food, fall dinner, easy soup, creamy soup, weeknight dinner