Kielbasa Potato Soup

This kielbasa potato soup combines smoky kielbasa, tender potatoes, vegetables, and corn in a rich, savory cream broth. This easy one-pot soup is ready in less than 30 minutes for a hearty lunch or dinner.

Course Soups

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 525kcal

Author Diane Gail

Ingredients

1 tablespoon olive oil
1 pound smoked kielbasa cut in diagonal slices 1/4" thick
2 medium carrots peeled and cut in diagonal slices
2 stalks celery cut in diagonal slices
1 medium yellow onion chopped
3 large garlic cloves pressed
1 teaspoon smoked paprika
1/2 teaspoon Italian seasoning
coarse black pepper to taste
2 tablespoons all-purpose flour
4 cups chicken broth
2 medium russet potatoes peeled and cubed
1 cup frozen corn
1 cup heavy cream

US Customary - Metric

Instructions

Heat the oil in a cast iron Dutch oven over medium heat. Add the kielbasa and cook until browned around the edges.
Remove the kielbasa from the pot and set aside, leaving the drippings in the Dutch oven.
Add the chopped carrots, celery, and onion. Cook until the onion is semi-transparent and the vegetables begin to soften.
Add the garlic, smoked paprika, Italian seasoning, and black pepper. Stir to combine with the vegetables.
Sift the flour into the pot a little at a time, stirring well after each addition. Cook for 1 minute, stirring continuously.
Add a small amount of the chicken broth and scrape the bottom of the pot to loosen the browned bits. Gradually stir in the remaining broth.
Add the potatoes and bring the soup to a simmer. Cook until the potatoes are fork-tender.
Return the browned kielbasa to the pot and stir in the corn. Cook until heated through.
Stir in the heavy cream and gently heat the kielbasa potato soup until hot throughout. Do not cook for an extended period after adding the cream.

Notes

Smoked kielbasa is recommended for its deeper, smoky flavor, but any variety of kielbasa works well in this soup.
Cut the potatoes into evenly sized pieces so they cook at the same rate.
Keep the soup at a low simmer while the potatoes cook to help prevent the russets from breaking apart.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop.
For the best texture after freezing, freeze the soup before adding the heavy cream. Thaw in the refrigerator, reheat gently, then stir in the cream.

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