Cheesy Kielbasa & Potato Soup
Warm up with Cheesy Kielbasa Potato Soup! A hearty, comforting meal packed with smoky sausage, tender potatoes, and melted cheese.
Servings: 6 servings
Equipment
- large soup pot
- paper towels
- clean plate
Ingredients
- 1 tablespoon vegetable oil
- 1 package Kielbasa sausage (16 oz. ), cut into bite-sized pieces
- 2 tablespoons butter
- 1 small onion chopped
- 1 carrot peeled and chopped
- 1 stalk celery chopped
- ¼ cup all-purpose flour
- 1 carton chicken broth (32 oz. )
- 5 - 6 medium potatoes cubed
- 2 cups milk or half & half
- 6 ounces Cheddar cheese shredded
- Extra shredded cheese and chopped green onions optional, for topping
Instructions
- In a large soup pot, heat the oil and cook the kielbasa until browned and heated through. Transfer to a paper towel-lined plate to drain.1 tablespoon vegetable oil, 1 package Kielbasa sausage
- In the same pot, melt the butter. Add the onion, carrot, and celery, and sauté until the onion is soft and translucent.2 tablespoons butter, 1 small onion, 1 carrot, 1 stalk celery
- Stir in the flour and cook for 1 minute. Slowly whisk in the chicken broth until smooth.1/4 cup all-purpose flour, 1 carton chicken broth
- Add the potatoes and bring the mixture to a boil. Reduce the heat to medium-low and cook until the potatoes and vegetables are tender, about 15-20 minutes.5 - 6 medium potatoes
- Stir in the milk and heat through. Just before serving, add the cheddar cheese and stir until melted.2 cups milk, 6 ounces Cheddar cheese
- Ladle into bowls and top with extra cheese and green onions if desired.Extra shredded cheese and chopped green onions
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
♨️ REHEATING
- Microwave: Heat in 1-minute intervals, stirring between each interval.
- Stovetop: Warm over medium heat until hot, stirring often.
- Avoid boiling again to keep the cheese smooth.
❄️ FREEZING
- Freeze in freezer-safe containers for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
💡 TIPS FOR BEST RESULTS
- Cut the potatoes into uniform cubes to ensure even cooking.
- Add the cheese at the very end to prevent clumping.
- For a thicker soup, mash a few potatoes before stirring in the cheese.
🍳 ALTERNATE COOKING METHODS
- Slow cooker: Cook sausage separately, then add all ingredients (except cheese) to the crockpot. Cook on low for 6-7 hours or on high for 3-4 hours. Stir in cheese at the end.
- Instant Pot: Use the sauté mode to cook the sausage and vegetables, then cook with broth and potatoes on high pressure for 8 minutes. Stir in milk and cheese after releasing pressure.
♻️ LEFTOVERS
- Turn leftovers into a casserole by adding extra cheese and baking until bubbly.
- Use as a filling over baked potatoes or inside bread bowls for a fun twist.
Nutrition
Calories: 384kcal | Carbohydrates: 42g | Protein: 14g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 272mg | Potassium: 965mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2265IU | Vitamin C: 37mg | Calcium: 332mg | Iron: 2mg
