Make this hearty and comforting kielbasa potato soup in one pot for a quick weeknight dinner.
Author:Chloe Thompson
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:6 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound smoked kielbasa sausage, sliced
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
2 pounds potatoes, peeled and diced (Yukon Gold or Russet)
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon salt (adjust to taste)
2 cups milk (whole or 2%)
1/2 cup heavy cream
2 cups shredded sharp white cheddar cheese
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced kielbasa and cook until lightly browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
Add the chopped onion to the pot and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Pour in the chicken broth. Add the diced potatoes, thyme, pepper, and salt. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the potatoes are tender.
Use a potato masher or the back of a spoon to lightly mash some of the potatoes against the side of the pot to thicken the soup slightly.
Stir in the milk and heavy cream. Heat through gently over low heat, but do not let it boil after adding the dairy.
Remove the pot from the heat. Gradually stir in the shredded cheddar cheese until completely melted and smooth.
Return the cooked kielbasa to the soup. Taste and adjust salt and pepper if needed. Serve hot.
Notes
For a thicker soup, reserve about 1 cup of the broth and whisk 2 tablespoons of cornstarch into it before adding it to the simmering potatoes.
You can substitute smoked sausage for kielbasa if desired.
Use Yukon Gold potatoes for a naturally creamier texture.