Kielbasa Potato Soup
If comforting and delicious soup is your idea of a fantastic meal, you’re in for a treat. This Kielbasa Potato Soup 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 thie week. Best of all, it’s made in just a handful of simple steps, thanks to the slow cooker!
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
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Notes
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.
- 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
Calories: 608kcalCarbohydrates: 37gProtein: 27gFat: 39gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 105mgSodium: 1757mgPotassium: 1094mgFiber: 4gSugar: 8gVitamin A: 6949IUVitamin C: 27mgCalcium: 437mgIron: 2mg
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.
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