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Creamy One-Pot Kielbasa Potato Soup

A close-up of a hearty bowl of creamy kielbasa potato soup, garnished with fresh parsley.
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Make this hearty, savory Kielbasa Potato Soup in one pot for an easy weeknight dinner. It is the ultimate comfort food for cold weather.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound kielbasa sausage, sliced into half-moons
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1.5 pounds Yukon Gold potatoes, peeled and diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (adjust to taste)
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • 1/4 cup cold water (if using flour)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced kielbasa and cook until lightly browned on both sides, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set it aside, leaving the rendered fat in the pot.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes, dried thyme, pepper, and salt.
  4. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  5. If you prefer a thicker soup, mix the flour with the cold water in a small bowl to create a slurry. Stir the slurry slowly into the simmering soup. Cook for 2 minutes, stirring constantly, until the soup thickens slightly.
  6. Stir in the heavy cream and the cooked kielbasa. Heat through gently for about 3 to 5 minutes, but do not allow the soup to boil after adding the cream.
  7. Taste and adjust salt and pepper as needed. Serve hot, garnished with fresh parsley.

Notes

  • For a richer flavor, use smoked sausage instead of standard kielbasa.
  • If you want a creamier texture without flour, remove about 1 cup of the cooked potatoes and mash them before returning them to the pot.
  • This soup freezes well before adding the cream; add the cream after reheating.

Nutrition

Find it online: https://cookerycommand.com/kielbasa-potato-soup-recipe/