Ingredients
- Smoked Turkey KielbasaSelect a high-quality, fully cooked turkey or beef kielbasa for the best smoky flavor and texture; make sure it’s sliced into quarter-inch rounds.
- Russet or Yukon Gold PotatoesThese starchy potatoes break down slightly while cooking, helping to naturally thicken the creamy base of the soup beautifully.
- Yellow Onion and GarlicThe aromatic base of the soup; sauté these until translucent to release their sweet flavors before adding any liquid.
- Chicken or Vegetable BrothUse a good quality, low-sodium broth to control the overall saltiness of the finishedKielbasa Potato Soup.
- Heavy Cream or Half-and-HalfThis adds essential richness and body to the broth, transforming it from thin liquid into luxurious comfort food perfection.
- Dried Thyme and Bay LeavesThese herbs infuse the soup with a classic, earthy flavor profile that complements the savory sausage and sweet potatoes.
- Butter and Olive OilUsed for sautéing the aromatics and sausage, establishing the foundation of flavor for the entire recipe.
- Salt and Black PepperAdjust seasoning throughout the cooking process, tasting frequently to ensure the flavors pop against the richness of the cream.
- Fresh ParsleyUsed for garnish; a little bit of green provides a lovely contrast to the creamy white and brown tones of the soup.
Instructions
- Step 1: Building the Base
- Step 2: Sauté the Aromatics
- Step 3: Simmer the Potatoes
- Step 4: Thicken and Finish
- Step 5: Reintroduce the Kielbasa
Notes
- Store leftovers refrigerated for up to 4 days; if you plan to freeze it, omit the heavy cream until reheating, as thawed dairy soups sometimes separate.
- When reheating, do so gently on the stovetop and expect to add a splash of extra broth or water, as the starches absorb liquid and the soup will thicken substantially in the fridge.
- Enhance the richness of the soup by serving it alongside crusty sourdough bread and a dollop of sour cream or a dash of hot sauce for a mild acidic kick.
- Wait until Step 4 (after the cream is added) before making final seasoning adjustments, as the low-sodium broth and salty smoked kielbasa combined will drastically affect the final required salt level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American