Creamy Kielbasa Potato Soup
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.
Servings: 6
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
Calories: 494kcal | Carbohydrates: 14g | Protein: 14g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 1310mg | Potassium: 434mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4378IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 2mg
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