Kielbasa Potato Soup
A comforting and hearty soup made with tender kielbasa, creamy potatoes, and aromatic vegetables, perfect for chilly nights.
Ingredients
Main Ingredients
- 1 tbsp olive oil For sautéing
- 1 pound kielbasa, cut into slices Use high-quality kielbasa for best flavor
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and cut into half-moons
- 5 medium waxy potatoes, peeled and cut into bite-sized pieces
- 1 tsp sweet paprika
- 1 tsp dried marjoram
- 1 can (14 oz) white beans, drained and rinsed
- 5 cups chicken broth Can be replaced with vegetable broth for vegetarian option
- ½ cup cream cheese, at room temperature Makes the soup creamy
- ½ tsp black pepper Adjust to taste
- 2 tbsp chopped dill For garnish
Instructions
Preparation
- Slice the kielbasa, chop the onions, mince the garlic, and cut the carrots and potatoes.
Cooking
- Heat the olive oil in a large pot over medium heat.
- Add the sliced kielbasa and brown for about five minutes.
- Remove the kielbasa from the pot and set aside.
- Add the diced onion, minced garlic, and carrot slices to the same pot and sauté until softened, about five minutes.
- Add potatoes and white beans, sprinkle in sweet paprika and dried marjoram, and stir to combine.
- Pour in chicken broth, bring to a boil, then reduce heat and let simmer for 15 minutes.
- Stir in the cream cheese until melted, then add the browned kielbasa back into the pot.
- Season with black pepper and add chopped dill, then simmer for a few more minutes before serving.
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Notes
Garnish with fresh dill and serve with crusty bread or a green salad. Can be frozen for up to three months.