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This creamy kielbasa potato soup recipe is a simple and nourishing meal! It has plenty of smoked Polish sausage, sweet corn, and a silky broth with rich paprika.
Try my Paprika Chicken Meatballs or Dill Pickle Soup next.
Why you’ll love it
Everyday ingredients combine to make this hearty kielbasa and potato soup! We’ve got filling potatoes, carrots, corn, and slices of sausage for that smoky punch of flavor in every comforting spoonful. I grew up on these flavors, and there’s nothing more cozy.
Every central European household always has plenty of paprika. It’s a fantastic versatile spice that brings so much warm and earthy flavor to soups, sauces, and more! It pairs perfectly here with a splash of cream to make the broth totally mouthwatering.
What you’ll need
- Olive oil and butter – for sautéing
- Kielbasa – it’s a U-shaped, seasoned, smoked pork sausage
- Aromatics – we’re sautéing onions (sweet), celery, carrots, and garlic
- Paprika – it has punchy, slightly sweet, and rich savory notes
- Italian seasoning – a blend of dried herbs
- Flour – to thicken the broth
- Broth – use chicken broth or beef broth
- Heavy cream – to get that perfect velvety texture
- Potatoes – I like russets because they crumble nicely in soups
- Corn – use frozen or fresh
Helpful tips
- Give your paprika a sniff before starting this recipe. It loses its potency/flavor way faster once opened than other spices and seasonings, so it might be time to grab a new jar.
- One 32 oz carton of chicken broth = 4 cups. Easy!
How to make creamy kielbasa and potato soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Heat up the oil in a soup pot. Cook the sausage rounds until lightly browned, then transfer to a plate. Drain any excess fat if needed. Add the butter, onions, carrots, and celery and sauté.
Once softened, stir in the garlic, paprika, Italian seasoning, and flour for a minute. Stir in the broth, and scrape up the browned bits from the bottom of the pot. Add in the cream, potatoes, corn, and sausage.
Bring to a boil, then reduce and let simmer until the potatoes are soft, stirring every so often. Season the soup with seasoning salt (e.g. Lawry’s) and pepper, and enjoy.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I cozy up on the sofa with a bowl of this soup served on this cafeteria tray. Keeping it classy over here.
- Here’s my Staub Dutch oven and ladle pictured. It’s a great ladle!
- You’re going to love this butter dish with measurement markings.
Substitutions and variations
- I don’t recommend swapping the cream for something lower fat — it could curdle. Try my Kielbasa Soup (without cream) instead.
- You could add in a handful of fresh spinach or some chopped kale towards the end of cooking time.
- A bit of sauerkraut would be a tasty addition if you happen to have some!
What to serve with creamy kielbasa soup
- It’s a great meal in itself, but I can never say no to Parmesan Arugula Salad. This Arugula Salad with Fennel and Cheese is another tasty one, or try my Creamy Cucumber Salad.
- A big slice of fresh sourdough bread is a great option too! Rye bread would be perfect too for more Euro vibes.
Leftovers and storage
- Store leftovers of this soup for 4-5 days in the fridge in a covered container.
- Reheat slowly over low heat on the stove.
- You can freeze it for up to 3 months, but there is a chance the texture of the broth may change a little bit.
Made this creamy potato soup with kielbasa? Please leave a star rating and review below! I would love to hear from you. Or tag me on Instagram.
Creamy Kielbasa Potato Soup
Ingredients
- 1 tablespoon olive oil
- 16 ounces kielbasa (smoked Polish sausage) sliced into 1/4″ rounds
- 2 tablespoons butter
- 1 medium onion chopped small
- 2 medium carrots peeled & chopped small
- 2 sticks celery chopped small
- 3-4 cloves garlic minced
- 1 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 2 tablespoons flour
- 4 cups chicken or beef broth
- 1 cup heavy/whipping cream
- 2 medium-to-large Russet potatoes peeled & diced
- 3/4 cup corn (frozen or fresh)
- Seasoning salt & pepper to taste, see note
Instructions
- Heat oil in a soup pot or Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until it’s nicely browned (7-10 minutes). Turn the heat down to medium once it gets going. Transfer the kielbasa to a plate once it’s nice and crisp. Kielbasa shouldn't release a ton of fat, but if you're using a sausage that does, be sure to drain most of the fat from the pot.
- Add the butter, onion, carrots, and celery to the pot and sauté for 5-7 minutes.
- Stir in the garlic, paprika, Italian seasoning, and flour, and cook for about a minute, stirring nearly constantly.
- Add in the chicken broth. Give it a good stir to ensure the flour has dissolved and the flavorful browned bits are scraped up from the bottom of the pot.
- Add in the cream, potatoes, corn, and sausage. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling.
- Cook, with the lid slightly open, until the potatoes are tender (about 20 minutes). Stir occasionally.
- Season the soup with seasoning salt & pepper (I'm generous with both!).
Notes
- I love using Lawry’s seasoning salt in this soup! You can definitely use your preferred brand/type of salt, though.
- I don’t recommend subbing the cream for milk or half-and-half as the boiling may curdle the soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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