If comforting and delicious soup is your idea of a fantastic meal, you’re in for a treat. This Kielbasa Potato Soup is flavorful, chunky, and filling and features a cheesy broth that is to die for. Family members of all ages will gobble up this soup, making it a great option any day of the week. Best of all, it’s made in just a handful of super simple steps, thanks to the slow cooker!
Why You’ll Love This Kielbasa Potato Soup Recipe:
- Comforting and Hearty: Make this potato kielbasa soup recipe on chilly days when you need a filling, hot meal to warm you up. It always does the trick!
- Simple and Easy: Just chop the ingredients and add them to the slow cooker and the beloved appliance does the heavy lifting for you! It’s a low-hassle way to enjoy a delicious homemade meal on busy weeknights.
- One Pot: This potato soup with kielbasa recipe only calls for a slow cooker. There’s no managing multiple pots at once and minimal clean-up!
Let’s Get Started! Here’s What You’ll Need:
Ingredients:
Baby Gold Potatoes - These golden-hued potatoes are creamy and sweet, adding great texture and flavor to the kielbasa and potato soup. If you can’t find baby potatoes, cube large Yukon gold potatoes instead.
Kielbasa - This smoked sausage is a featured ingredient! You will need a 14-ounce package of kielbasa, sliced into coins. You can find kielbasa near the case of sausage and cold cuts at most well-stocked grocery stores.
Corn - For sweetness and texture, balancing out the savory sausage and broth. I prefer to use canned corn for convenience, but you can also use frozen if needed. If using canned, drain it well before adding it to the potato and kielbasa soup.
Carrots - Add sweetness, a pop of color, and nutrition! Slice baby carrots in half or slice large carrots into thin coins. You will need about 8 ounces (about 2 cups) of carrots.
Onion - Sausage and onions are often paired together for a reason; the sweet, earthy flavor of the onions complements the savory and hearty sausage. It’s a natural addition to this potato kielbasa soup. You will need one medium yellow or white onion, diced.
Beef Broth - An essential soup ingredient that adds moisture, salt, and deep umami flavor. Use store-bought broth or make your own; you can also use beef stock!
Dijon Mustard - Just one teaspoon adds light peppery notes to the soup, enhancing the other flavors.
Milk - We’ll add this in the final cooking stages to make the soup creamy. Use 2% or whole milk for the richest flavor. For a more indulgent finish, swap all or part half-and-half.
Sour Cream - Adds a touch of tang and helps to thicken the kielbasa potato soup recipe.
Cheddar Cheese - I’m a firm believer that cheese almost always makes dinner better, and this soup is no exception! We will stir the shredded cheese into the soup with the sour cream, thickening it and adding richness. For optimal melting, shred your own cheese; however, pre-shredded cheese also works.
Seasonings - Garlic powder adds a light and sweet nuttiness; salt and pepper season the soup, bringing it to life.
Equipment:
Cutting Board and Knife - For chopping the vegetables and slicing the meat. You can also use it as a base to catch the cheese as you grate it.
Slow Cooker - This handy appliance cooks the soup on low heat throughout the day, making a mostly hands-free meal that is ready when you return home for the evening.
Measuring Cups and Spoons - Use these to measure the ingredients.
Spatula or Wooden Spoon - Choose one that is sturdy enough to stir the hearty soup.
Box or Hand Grater (Optional) - Either of these can be used to grate the cheese if you're not using pre-shredded cheese.
How to Make Kielbasa Potato Soup
Prepare the Ingredients
Slice or dice the potatoes, carrots, onion, and kielbasa and add them to the slow cooker along with the drained corn.
Combine Soup and Slow Cook
Add the beef broth, Dijon mustard, salt, pepper, and garlic powder. Stir well to combine and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
Add Milk
Stir in the milk until combined. Increase the heat to HIGH and cook for 15-30 minutes.
Add Sour Cream and Cheese
Stir in the sour cream and shredded cheddar cheese until combined, smooth, and lightly thickened. Turn off the slow cooker and serve the soup hot! Enjoy.
Recipe Success Tips
- Thicken if desired. For a thicker, ultra-creamy kielbasa potato soup, whisk 3 tablespoons of cornstarch into the cold milk before adding it to the slow cooker. Cook for 15-30 minutes on HIGH, stirring occasionally, or until the soup has thickened.
- Season to taste. Broth and sausage brands can differ in their seasoning levels. Once you’ve stirred in the sour cream and cheese, add additional salt and pepper to taste. If preferred, you can also add more garlic powder.
- Make-ahead directions. For even more convenience, prep the soup the evening before. Add everything but the milk, sour cream, and cheddar cheese to a large lidded bowl, and refrigerate overnight. Come morning time, just transfer the contents to the slow cooker base and turn on the heat!
- Optional variations. Stir in two large handfuls of chopped baby spinach or kale for a pop of green, add a few shakes of hot sauce or red pepper flakes to add a touch of heat, swap rainbow carrots for classic orange for a colorful twist. You could also substitute shredded white cheddar instead, or add a handful of shredded parmesan cheese to balance the flavors.
Stovetop Directions
Whether you don’t have a slow cooker, haven’t planned ahead, or simply prefer to make it on the stovetop, it’s super simple to do so:
- Brown the Kielbasa - Heat 1 tablespoon of olive oil in a large pot or dutch oven over medium heat. Add the sliced kielbasa and cook for 4-5 minutes, stirring occasionally, until browned.
- Add Ingredients - Stir in the broth, baby potatoes, corn, carrots, onion, Dijon mustard, salt, pepper, and garlic powder.
- Simmer - Increase the heat to medium-high and bring the soup to a low simmer. Reduce the heat back to medium-low and cook for 30 minutes until the vegetables are tender.
- Finish - If thickening the soup, whisk 3 tablespoons of cornstarch into the milk until smooth. Stir the milk into the soup and heat for 3-5 minutes or until the soup returns to a low simmer. Stir in the sour cream and cheese until melted and smooth. Season to taste with salt and pepper and enjoy hot!
Serving Suggestions
Enjoy a warm and comforting meal by serving the kielbasa and potatoes soup hot, garnished with your favorite fixings, such as chopped chives, shredded cheddar cheese, black pepper, and/or a dollop of sour cream.
For a full-spread meal worthy of Sunday supper, pair the soup with some crusty sourdough bread, Shortcut Focaccia Bread, Cornbread, or crackers and a side salad.
Storage Directions
- Refrigerating: Leftovers keep covered in an airtight container in the refrigerator for up to 4 days.
- Freezing: Once cooled to room temperature, the kielbasa soup with potatoes can be transferred to a freezer-safe container and frozen for up to 3 months.
- Reheating: Warm the soup in a saucepan over low heat for 3-5 minutes or in a microwave on gentle heat until hot.
Enjoy!
I hope this becomes one of your favorite hearty soups! Be sure to come back and let me know how it went for you, and if you went with the slow cooker or stovetop.
📖 Recipe
Kielbasa Potato Soup
Ingredients
- 1.5 lb baby gold potatoes
- 14 oz kielbasa one package
- 15 oz canned corn drained
- 8 oz carrots
- 1 onion
- 4 cups beef broth
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 cups milk
- ½ cup sour cream
- 8 oz cheddar cheese shredded
Instructions
- Slice or dice potatoes, carrots, onion, and kielbasa and add to slow cooker along with the corn.1.5 lb baby gold potatoes, 14 oz kielbasa, 15 oz canned corn, 8 oz carrots, 1 onion
- Add beef broth, dijon mustard, and seasonings and stir to combine. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.4 cups beef broth, 1 teaspoon dijon mustard, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder
- Stir in milk (see notes), and switch slow cooker to HIGH for 15-30 minutes.2 cups milk
- Melt in sour cream and shredded cheese. Serve and enjoy!½ cup sour cream, 8 oz cheddar cheese
Podcast
Notes
- Refrigerating: Leftovers keep covered in an airtight container in the refrigerator for up to 4 days.
- Freezing: Once cooled to room temperature, the kielbasa soup with potatoes can be transferred to a freezer-safe container and frozen for up to 3 months.
- Reheating: Warm the soup in a saucepan over low heat for 3-5 minutes or in a microwave on gentle heat until hot.
- Thicken if desired. For a thicker, ultra-creamy kielbasa potato soup, whisk 3 tablespoons of cornstarch into the cold milk before adding it to the slow cooker. Cook for 15-30 minutes on HIGH, stirring occasionally, or until the soup has thickened.
- Season to taste. Broth and sausage brands can differ in their seasoning levels. Once you’ve stirred in the sour cream and cheese, add additional salt and pepper to taste. If preferred, you can also add more garlic powder.
- Make-ahead directions. For even more convenience, prep the soup the evening before. Add everything but the milk, sour cream, and cheddar cheese to a large lidded bowl, and refrigerate overnight. Come morning time, just transfer the contents to the slow cooker base and turn on the heat!
- Optional variations. Stir in two large handfuls of chopped baby spinach or kale for a pop of green, add a few shakes of hot sauce or red pepper flakes to add a touch of heat, swap rainbow carrots for classic orange for a colorful twist. You could also substitute shredded white cheddar instead, or add a handful of shredded parmesan cheese to balance the flavors.
- Brown the Kielbasa - Heat 1 tablespoon of olive oil in a large pot or dutch oven over medium heat. Add the sliced kielbasa and cook for 4-5 minutes, stirring occasionally, until browned.
- Add Ingredients - Stir in the broth, baby potatoes, corn, carrots, onion, Dijon mustard, salt, pepper, and garlic powder.
- Simmer - Increase the heat to medium-high and bring the soup to a low simmer. Reduce the heat back to medium-low and cook for 30 minutes until the vegetables are tender.
- Finish - If thickening the soup, whisk 3 tablespoons of cornstarch into the milk until smooth. Stir the milk into the soup and heat for 3-5 minutes or until the soup returns to a low simmer. Stir in the sour cream and cheese until melted and smooth. Season to taste with salt and pepper and enjoy hot!
Nutrition
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.
Vivian Ince says
Great recipe !!!! Turned out great
Anne Aslanides says
I'm so glad you enjoyed it Vivian!
Kaylen says
Can't wait to try it. Looks delish!
Anne Aslanides says
Thanks Kaylen, I hope you love it!