Ida's Creamy Kielbasa and Potato Soup

Indulge in the comforting, hearty flavors of Ida's Creamy Kielbasa and Potato Soup, a rich and satisfying dish perfect for chilly nights. This soul-warming recipe combines smoky kielbasa sausage, tender russet potatoes, and a velvety broth infused with garlic, thyme, and a hint of smoked paprika. The creamy texture is achieved with a luscious blend of heavy cream and sour cream, while a quick potato mash thickens the soup for an irresistibly smooth finish. Topped with fresh parsley and served with crusty bread for dipping, this one-pot wonder is easy to prepare in just 50 minutes, making it an ideal choice for a delicious weeknight dinner. Perfectly balanced and packed with rustic charm, this kielbasa potato soup is sure to become a family favorite.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 12 oz kielbasa sausage
• 4 medium russet potatoes
• 3 tablespoons unsalted butter
• 1 medium yellow onion
• 3 cloves garlic
• 6 cups chicken broth
• 1 cup heavy cream
• 0.5 cup sour cream
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 0.5 teaspoons smoked paprika
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Slice the kielbasa sausage into 1/4-inch rounds. Peel and dice the potatoes into 1/2-inch cubes. Dice the onion and mince the garlic cloves.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the kielbasa slices and cook until browned, about 5-7 minutes. Remove the kielbasa and set aside.

Step 3

Add the butter to the same pot and let it melt. Stir in the diced onion and cook until softened, about 4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Sprinkle the flour over the onions and garlic, stirring well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 5

Slowly pour in the chicken broth while stirring to ensure there are no lumps. Add the diced potatoes, thyme, smoked paprika, salt, and black pepper. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.

Step 6

Use a ladle to remove about 1 cup of the soup (including some potatoes) and mash or blend it until smooth. Return this to the pot to thicken the soup.

Step 7

Stir in the heavy cream and sour cream until fully incorporated. Add the cooked kielbasa back into the soup and let it heat through for 5 minutes.

Step 8

Taste and adjust the seasoning if needed. Sprinkle with freshly chopped parsley before serving.

Step 9

Serve hot with crusty bread for dipping.

Nutrition Facts

Serving size	(3033.8g)

Amount per serving	% Daily Value*
Calories	3158.0

Total Fat 225.7g	0%
Saturated Fat 114.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 550.6mg	0%
Sodium 8358.6mg	0%
Total Carbohydrate 196.0g	0%
Dietary Fiber 15.8g	0%
Total Sugars 27.9g
Protein 75.6g	0%

Vitamin D 0IU	0%
Calcium 527.9mg	0%
Iron 18.2mg	0%
Potassium 6115.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.2%

Protein: 9.7%

Carbs: 25.1%