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Creamy cheesy potato kielbasa soup, a delicious and hearty dish featuring sausage, potatoes, and a rich, creamy broth.

Creamy Cheesy Potato Kielbasa Soup

This hearty and comforting Creamy Cheesy Potato Kielbasa Soup is a delightful blend of creamy potatoes, smoky kielbasa sausage, and melted cheddar cheese, creating a truly remarkable and satisfying dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Dish
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb kielbasa sausage, sliced into 1/2-inch pieces
  • 3 tbsp unsalted butter
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper to taste

Equipment

  • Large pot or Dutch oven
  • Immersion blender or regular blender
  • cutting board
  • knife
  • Spoon
  • Ladle

Method
 

  1. In a large pot or Dutch oven, cook the kielbasa over medium heat until lightly browned, about 5 minutes. Remove the kielbasa from the pot and set aside.
  2. In the same pot, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  3. Add the cubed potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
  4. Using an immersion blender, purée the soup until it's smooth and creamy. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
  5. Stir in the milk, heavy cream, and cheddar cheese. Cook, stirring occasionally, until the cheese is melted and the soup is heated through, about 5 minutes.
  6. Add the cooked kielbasa back to the pot and stir in the dried thyme. Season with salt and pepper to taste.
  7. Serve hot, garnished with additional shredded cheese, if desired.

Notes

For the best texture, use Yukon Gold potatoes. Tempering the cheese by stirring it in slowly at the end prevents it from curdling. The addition of the smoky kielbasa sausage adds a delightful depth of flavor to the soup. This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.