Hey there! Have you ever had one of those days where you just need a big, cozy bowl of something warm? Well, that’s totally when I whip up my Kielbasa Potato Soup. It’s like a hug in a bowl; I remember my grandmother making it on chilly Sunday afternoons, and the smell would just fill the house. (And honestly, it’s one of the few soups my kids don’t turn their noses up at!)
Why You’ll Love This
I make this soup whenever I want to bring a bit of comfort into our lives. My family goes crazy for it because it’s hearty and filling – perfect after a long day. Plus, it’s super easy to throw together, which is a huge win in my book. Although, I’ll admit, slicing those potatoes can be a bit of a workout!
Ingredients
- 1 lb Kielbasa, sliced (Sometimes I use smoked sausage if I can’t find Kielbasa)
- 4 large potatoes, peeled and diced (I leave the skins on when I’m feeling lazy)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth if you’re out of chicken)
- 1 cup heavy cream
- Salt and pepper to taste
- Optional: A handful of cheddar cheese for topping
Directions
- In a large pot, brown the sliced kielbasa over medium heat. This is where I usually sneak a taste!
- Add the chopped onion and minced garlic; cook until the onion is translucent (don’t rush this part or you’ll miss out on the flavor).
- Toss in the diced potatoes and stir everything around for a minute or so.
- Pour in the chicken broth. Bring it all to a simmer and let it cook until the potatoes are tender. (If it starts to smell too good – you’re on the right track!)
- Stir in the heavy cream and let it warm through. Check for seasoning; I tend to think it needs a bit more salt here.
- Serve hot, topped with cheddar if you like. I think it tastes even better the next day, but it rarely lasts that long.
Notes
I’ve found that letting the soup sit for a bit before adding the cream helps the flavors meld. And if you like your soup thicker, just mash some of the potatoes with a spoon right in the pot.
Variations
Once, I tried adding some carrots for color, but they didn’t seem to fit. However, a bit of spinach tossed in at the end works surprisingly well!
Equipment
If you don’t have a large pot, use a deep saucepan. It’ll work in a pinch!
Storage
This soup keeps well in the fridge for about three days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I always serve this with a crusty loaf of bread – my personal favorite is sourdough. Perfect for dunking!
Pro Tips
Don’t skip browning the kielbasa; it adds so much flavor! I once tried rushing this step and regretted it because the soup felt flat.
FAQ
Can I use turkey kielbasa? Absolutely! It’s a bit leaner, but it works just fine.
How about freezing it? You can, but the texture of the potatoes changes slightly when thawed. Still tasty, though!
Do I have to use heavy cream? No, you can use half-and-half or even milk, but the soup won’t be as rich.