Description
This hearty Kielbasa Potato Soup combines smoky kielbasa with tender potatoes, fresh vegetables, and aromatic herbs simmered together in a flavorful chicken broth. Perfect for a comforting weeknight meal, this soup is easy to prepare and serves four generously.
Ingredients
Scale
Sausage
- 1 pound kielbasa, sliced
Vegetables
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 potatoes, peeled and diced
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can corn, drained
Liquids & Seasonings
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Brown the Kielbasa: In a large pot or Dutch oven over medium heat, add the sliced kielbasa and cook until browned and slightly crisp on the edges. This should take about 5-7 minutes. Remove the kielbasa from the pot and set aside to be added later.
- Sauté Vegetables: Using the same pot, add the chopped onion, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables have softened and become fragrant, approximately 5 minutes.
- Add Potatoes and Broth: To the softened vegetables, add the diced potatoes, chicken broth, diced tomatoes, drained corn, dried oregano, dried basil, salt, and black pepper. Stir to combine all ingredients well.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Allow the soup to simmer uncovered for about 15 minutes or until the potatoes are tender and cooked through.
- Reintroduce Kielbasa and Heat Through: Add the browned kielbasa back into the pot and stir to combine. Allow the soup to heat through for an additional 3-5 minutes.
- Serve: Ladle the hot soup into bowls and serve immediately. Enjoy your comforting Kielbasa Potato Soup!
Notes
- For extra creaminess, stir in 1/2 cup of heavy cream or sour cream just before serving.
- You can substitute smoked sausage if kielbasa is unavailable.
- If you prefer a spicier soup, add a pinch of red pepper flakes when adding the seasonings.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
