Pin it
Nothing beats our treasured sausage and potato soup for total family comfort. Every spoonful packs smoky bits of kielbasa floating in velvety potato soup that's just like kitchen wizardry. I'm crazy about how this Polish-style dish turns everyday stuff into something truly wow-worthy.
Easy But Impressive
This all-in-one meal has rescued countless rushed evenings at my house. It takes barely half an hour before amazing smells fill every corner and everybody rushes to grab a seat. That mix of smoky sausage with thick, creamy broth means this soup vanishes in no time flat.
What You'll Need
- 1 pound kielbasa: Go for smoked turkey or pork cut into half-moon shapes.
- 1 medium onion: Cut it tiny for the best flavor foundation.
- 2 medium carrots: Skinned and chopped evenly so they cook right.
- 2 celery stalks: Chopped up for that nice snap and taste.
- 3 garlic cloves: Chop them fresh for top-notch flavor.
- 1/4 teaspoon chili flakes: Skip it or add it for a touch of heat.
- 4 medium potatoes: Firmer types stay together better in soup.
- 4 cups chicken stock: Works great whether it's from a box or made at home.
- 1 1/2 cups whole milk: Makes that dreamy smooth broth.
- 2 cups sharp cheddar: Grate it yourself for super smooth melting.
Cooking Directions
- Begin with Sausage
- Warm olive oil in big pot over medium flame. Fry kielbasa slices 4-5 minutes till edges turn crispy. Lift out with holey spoon and put aside.
- Soften Veggies
- Using the same pot throw in onion carrot celery. Cook about 5 minutes until they get tender giving them a stir now and then.
- Mix in Flavors
- Toss in chopped garlic and chili flakes if you want them. Cook about 1 minute just till you smell them good.
- Cook Potatoes
- Throw in potato chunks and chicken stock bring it to bubbling. Lower heat simmer 10-12 minutes till you can poke potatoes easily.
- Pour in Milk
- Mix a little hot soup with milk first then pour it all in. Toss the sausage back into soup too.
- Add Cheese
- Mix in shredded cheddar until it all melts away. Let it bubble gently 2-3 minutes to get thicker.
- Last Bits
- Sprinkle fresh parsley salt and pepper how you like it. Serve it steaming with extra cheese if you want.
Keeping Leftovers
Store any extra soup in sealed containers in your fridge for up to 3 days. Heat it slowly on stove or in microwave when you want more. Don't try freezing this one as milky soups tend to break apart after thawing.
Tweak It Yourself
Want it creamier? Squish some potatoes against the pot while they cook. Love meat? Throw in more sausage. Grab some crusty bread for soaking up all that tasty broth. I sometimes toss in extra stuff like mushrooms or sweet peppers just to change things up.
Pin it
Frequently Asked Questions
- → Why cook the kielbasa first?
Browning the sausage adds crispiness and flavor. The leftover bits in the pot bring extra depth to the soup's taste when cooking the veggies.
- → What's the point of warming the milk?
Slowly mixing warm soup with milk before adding it to the pot keeps it from curdling and preserves the creamy consistency.
- → Are different potatoes okay?
Waxy potatoes work great as they hold up while cooking. Starchy potatoes can fall apart, making the soup overly thick.
- → Why melt the cheese last?
If you add cheese too early, it might turn grainy or clumpy. Adding it at the end ensures a smooth melt and better texture.
- → Can I prepare in advance?
It's best eaten fresh, but prepping vegetables earlier works. Warm leftovers gently to keep the dairy from breaking apart.
Conclusion
Golden kielbasa chunks and tender potatoes in a creamy, cheesy broth with fresh veggies. A cozy, flavorful option for busy nights.