Why I Love This Recipe

Nothing beats a big bowl of homemade soup when it’s cold outside, and this is one I come back to every year. The smoky kielbasa adds so much flavor right from the start, while the potatoes, carrots, celery, and onion cook down into a classic, cozy soup that’s both hearty and comforting. A simple roux and a splash of half & half create a creamy broth that coats every spoonful without feeling overly heavy. It’s the kind of dinner that fills the whole house with the best smell and always has everyone coming back for seconds.

Enjoying The Leftovers

The flavors get even better after a night in the fridge, making this a great recipe to make ahead. Serve leftovers with crusty bread, a simple side salad, or a sprinkle of fresh herbs for another cozy meal.

Storing

Store leftover soup in an airtight container in the refrigerator for up to 4 days. If you’d like to freeze it, let the soup cool completely before transferring it to freezer-safe containers for up to 2 months.

Reheating

Warm the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. If it thickens in the refrigerator, add a splash of broth or half & half to loosen it to your desired consistency.

A bowl of potatoes & Kielbasa sausage in a creamy sauce topped with sour cream and chopped green onions.
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Creamy Kielbasa and Potato Soup

This Creamy Kielbasa & Potato Soup combines smoky kielbasa, tender potatoes, carrots, celery, and onion in a rich, velvety broth made with a simple roux and half & half. It's an easy, family-friendly comfort food recipe that's perfect for cozy weeknight dinners or chilly weekends.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
US M
Servings 4

Ingredients

  • 16 oz kielbasa sausage, sliced into circles
  • 1 medium onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 lb baby yellow potatoes, diced into bite-sized pieces
  • 4 cups chicken broth
  • 1 cup half & half or heavy cream
  • 2 tbsp flour
  • 1 tbsp butter
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp paprika
  • 1/2 tsp onion powder
Optional toppings
  • Freshly chopped chives
  • Sour cream
  • Hot sauce
US – M

Instructions

  • Preheat a large pot over medium heat. Add a small splash of oil if needed, then add the sliced kielbasa. Sauté for 4-5 minutes until the edges are golden.
  • In the same pot, add the diced onion, carrots, and celery. Cook for about 5 minutes until softened. Add the garlic and cook for 1 more minute until fragrant.
  • Sprinkle the flour over the veggies and sausage and stir well for 1-2 minutes to absorb any excess oil. Add the butter and mix again.
  • Pour in the chicken broth, diced potatoes, salt, pepper, paprika, and onion powder. Bring to a boil, then reduce to a simmer and cook for about 15 minutes, or until the potatoes are tender.
  • Stir in the half and half, then let everything simmer for another 10 minutes to thicken and bring all the flavors together. Taste and adjust seasoning as needed.
  • Serve immediately with sour cream and chives.
  • When reheating, add about ½ cup of water to your serving and mix well. This allows it to return to a soupy consistency, since it becomes quite thick when it cools.

Equipment

dutch oven
cutting board
measuring cups

Nutrition Per Serving

Calories: 708kcal | Carbohydrates: 55g | Protein: 25g | Fat: 43g | Fiber: 7g