This Kielbasa Potato Soup is made with browned kielbasa, carrots, celery, and frozen hash brown potatoes simmered in a rich chicken broth. It is thickened with flour, finished with melted cheddar cheese, ready in 30 minutes, and costs just $1.87 per serving.
The moment the weather turns cool, this is one of the first soups my family asks for. Browning the kielbasa adds a rich, smoky flavor to every bowl. After 14 years of developing recipes, I know the best weeknight soups taste like they simmered all day but come together quickly. This one is ready in under 30 minutes.
If you love stove top soup recipes as much as we do, this is the recipe for you. You might also like white lasagna soup, slow cooker potato soup, crock pot kielbasa and potatoes, crockpot crack potato soup or crock pot sausage potato soup.
Make sure to also check out slow cooker kielbasa and sauerkraut for another tasty meal idea.
Why You Will Love this Recipe
- Simple Ingredients – This recipe is made with simple ingredients. All mixed together to make a potato soup that is hearty and delicious.
- Quick and Easy – We love that this recipe is made in under 30 minutes which makes it the perfect weeknight meal.
- The Best Creamy Soup – Once the colder weather hits, we are always making creamy soups. I love soups that I can just add a crusty bread for a complete meal idea.
This Potato Kielbasa soup is loaded with flavor and easily cooks in a Dutch Oven or a large pot. Allow the soup to simmer to soften the potatoes and heat the sausage for a tasty meal idea.
Ingredients
- Olive oil — for browning the kielbasa and sautéing the vegetables. Any neutral oil works as a substitute
- Kielbasa sausage, sliced into bite-sized pieces — the star of this soup. Slicing before browning gives you more cut surface area for maximum caramelization in the pot. Polish kielbasa gives the most classic smoky flavor — turkey kielbasa works as a lighter substitute and beef kielbasa gives a bolder more robust result
- Onion, finely diced — builds the savory base of the soup. Dice finely so it softens completely during the sauté step and blends into the broth
- Carrots, peeled and diced — adds a natural sweetness that balances the smokiness of the kielbasa beautifully. Cut to the same size as the celery so everything cooks evenly
- Celery, diced — adds a mild savory crunch and classic soup aromatics. Cut to the same size as the carrots
- Minced garlic — adds bold savory depth throughout the soup base. Fresh minced or jarred both work — add after the vegetables have softened for the best flavor
- All-purpose flour — whisked with the vegetable mixture to create a roux that thickens the soup to a rich creamy consistency. Do not skip — without it the soup will be thin and brothy rather than creamy. Cornstarch whisked with cold water works as a gluten-free substitute
- Chicken broth — the savory base of the soup. Always whisk in gradually after adding the flour to prevent lumps. Low sodium gives you more control over the final saltiness
- Frozen cubed hash brown potatoes — the most convenient potato option — no peeling no dicing and they cook quickly in the hot broth. Fresh diced russet or Yukon Gold potatoes work as substitutes but need 5–10 extra minutes of simmering time
- Red chili flakes — adds a subtle background heat that balances the richness of the cheese and kielbasa. Adjust up or down based on your family’s heat preference
- Milk — stirred in with the broth for a creamy base without the heaviness of heavy cream. Whole milk gives the richest result. Substitute with half-and-half for an even creamier result or heavy cream for an indulgent version
- Salt and black pepper — always taste before serving and adjust — the kielbasa and chicken broth already add significant saltiness throughout
- Shredded cheddar cheese — stirred in at the very end off the heat so it melts smoothly into the soup without breaking. Always shred fresh from a block — pre-shredded has anti-caking agents that prevent proper melting and can make the soup grainy
How to Make Kielbasa and Potato Soup
Step 1 – Heat the oil in a large stock pot over medium high heat. Add in the sausage and cook for approximately 3-4 minutes to brown the sausage. Remove from the pan to a separate plate
Step 2 – Add the diced onions, carrots and celery to the pan and sauté until soft (3-4 minutes). Then add in the minced garlic and cook for 1 minute until aromatic.
Step 3 – Add the flour to the pan and whisk together with the onions. Cook for 1 minute and then slowly add in the chicken broth (whisking it in as you add it).
Step 4 – Add in the cooked sausage, potatoes, red chili flakes, milk, salt and pepper. Stir to combine all the ingredients. Bring the mixture to a boil. Cover and reduce the heat to low. Cook for 8-10 minutes until the potatoes are fork tender.
Step 5 – Remove the pan from the heat. Stir in the cheddar cheese until melted and combined.
Step 6 – Taste test the soup and add in more salt if needed.
Step 7 – Then the soup is ready to serve and enjoy!
Tips for Success
- Always brown the kielbasa first. The caramelized drippings left in the pot are the flavor foundation of the entire soup — do not skip this step and do not drain the drippings before adding the vegetables
- Whisk the broth in slowly. Adding all the chicken broth at once after the flour creates lumps — always pour gradually while whisking constantly for a perfectly smooth soup base
- Remove from heat before adding cheese. Cheese stirred into boiling soup can break and turn grainy — always remove from heat first and stir until completely melted for the smoothest result
- Use freshly shredded cheddar. Pre-shredded cheese has anti-caking agents that prevent proper melting — always shred fresh from a block for the silkiest most even result
- Taste before serving. The kielbasa and broth already add significant salt — always taste at the end and adjust rather than adding salt at the beginning
Variations and Substitutions
- Swap kielbasa for smoked sausage andouille sausage or turkey kielbasa for a different flavor profile
- Use fresh diced russet or Yukon Gold potatoes instead of frozen hash browns — add 5–10 extra minutes of simmer time
- Add a cup of heavy cream alongside the milk for an extra indulgent restaurant-style result
- Stir in chopped fresh broccoli or cabbage with the potatoes for extra vegetables and color
- Add a can of white beans for extra protein and texture
- Top each bowl with sour cream crispy bacon bits and extra shredded cheddar for a loaded baked potato soup variation
Storage and Freezer Instructions
Refrigerator
- Store in an airtight container for up to 5 days — the soup thickens significantly as it cools so add a splash of chicken broth or milk when reheating to loosen it back up
Freezer
- Freeze in a freezer-safe container for up to 3 months — note that the potato texture changes slightly after freezing and the cheese base can separate when thawed. Stir vigorously while reheating and add a splash of milk to bring it back together
Reheating
- Reheat on the stovetop over medium-low heat stirring frequently and adding a splash of chicken broth or milk until warmed through — microwave in 60-second intervals stirring between each one also works well for individual portions
Frequently Asked Questions
The flour roux was skipped or not cooked long enough — always whisk the flour into the vegetable mixture and cook for a full minute before adding the broth. If the soup is still too thin whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering soup.
Yes — dice russet or Yukon Gold potatoes into small even pieces and add with the broth. Increase the simmer time to 20–25 minutes until the potatoes are completely fork tender.
The soup was still boiling when the cheese was added — always remove from heat completely before stirring in the cheddar and use freshly shredded cheese rather than pre-shredded for the smoothest result.
Yes — brown the kielbasa and sauté the vegetables on the stovetop first then transfer everything except the milk flour and cheese to the slow cooker. Cook on low for 6–8 hours then stir in the milk flour mixture and cheese in the last 30 minutes.
Crusty artisan bread sourdough or our Jalapeño Cheddar Sourdough Bread are all perfect for soaking up the creamy broth — homemade dinner rolls also work beautifully alongside this soup.
More Easy Potato Soup Recipes
This Kielbasa Potato Soup is the first thing my family asks for the moment fall arrives — creamy hearty and just $1.87 a serving for a pot that feeds 6 and reheats beautifully all week long. One pot 30 minutes and dinner is completely done. If you make it leave a star rating and a comment below — I love hearing whether your family went back for seconds and whether you served it with crusty bread the way we always do!
Kielbasa Potato Soup
Ingredients
- 1 Tablespoon Olive Oil
- 1 lb Kielbasa Sausage sliced into bite size pieces
- ½ Onion finely diced
- 2 Carrots peeled and diced
- 2 Ribs Celery diced
- 2 teaspoons Minced Garlic
- ¼ cup All Purpose Flour
- 4 cups Chicken Broth
- 3 cups Frozen Cubed Hash Brown Potatoes
- ½ teaspoon Red Chili Flakes
- 2 cups Milk
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 2 cups Shredded Cheddar Cheese
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Instructions
- Heat the oil in a large stock pot over medium high heat. Add in the sausage and cook for approximately 3-4 minutes to brown the sausage. Remove from the pan to a separate plate (leave the grease in the pan).
- Add the diced onions, carrots and celery to the pan and sauté until soft (3-4 minutes). Add in the minced garlic and cook for 1 minute until aromatic.
- Add the flour to the pan and whisk together with the onions. Cook for 1 minute and slowly add in the chicken broth (whisking it in as you add it). Make sure to scrape off any browned bits from the pan to add flavor to the soup.
- Add in the cooked sausage, potatoes, red chili flakes, milk, salt and pepper. Stir to combine all the ingredients.
- Bring the mixture to a boil. Cover and reduce the heat to low. Cook for 8-10 minutes until the potatoes are fork tender.
- Remove the pan from the heat. Stir in the cheddar cheese until melted and combined.
- Taste test the soup and add in more salt if needed.
- Then the soup is ready to serve and enjoy!
This was easy and delicious. I did a few of the suggested variations. 1. I used fresh potatoes – yukon gold – and they cooked quickly. 2. I wanted the extra creaminess of heavy cream but not all the calories so I used a combination of milk and heavy cream. Finally, I had some spinach that needed to be used up, so I stirred it in just before the cheese. This will definitely go on my keeper list.
Thank you, Kathleen! That is great! I’m so glad you tried it and enjoyed the variation ideas.
This had very good flavor! Kielbasa is probably the cheapest meat you can buy today! Two thumbs up!!!
This sounds delicious, but is there a healthier alternative to the frozen hash browns? Any suggestions would be appreciated
I think that cauliflower florets would be delicious instead of the hashbrowns in this recipe and should take about the same amount of time to cook. If you try it out, please let me know how it turns out!