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Kielbasa Potato Soup

Kielbasa potato soup with tender Yukon gold potatoes and caramelized kielbasa simmered in a smoky, savory broth. Finished with shredded cabbage and heavy cream for a hearty, creamy texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Polish-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb kielbasa Slice into rounds.
  • 3 lb Yukon gold potatoes Peel and cube.
  • 2 cup cabbage Shred.
  • 1 onion Dice.
  • 3 carrots Dice.
  • 4 clove garlic Minced.
  • 5 cup chicken or beef broth Use your preferred broth.
  • 1 cup heavy cream For a creamy finish.
  • 2 tbsp butter Brown the kielbasa and start the sauté.
  • 1 tsp caraway seeds Add with the aromatics.
  • 1 tsp smoked paprika Add with the aromatics.
  • 2 tbsp fresh dill Stir in before serving.
  • 0.25 Salt and pepper to taste Season to taste at the end.

Equipment

  • 1 Dutch oven

Method
 

Brown the kielbasa
  1. Heat a large pot over medium-high heat and brown the kielbasa rounds in butter until caramelized; remove and set aside.
  2. Keep the browned kielbasa aside and leave the flavorful browned bits in the pot for the soup base.
Build the smoky base
  1. In the same pot, sauté the onion and carrots for 4-5 minutes until softened.
  2. Add the garlic, caraway seeds, and smoked paprika and cook for 1 minute until fragrant.
Simmer with potatoes
  1. Add the broth and cubed Yukon gold potatoes, then simmer for 20 minutes until the potatoes are tender.
  2. Mash some of the potatoes in the pot to thicken the soup to your preferred consistency.
Add cabbage and finish
  1. Stir in the shredded cabbage and heavy cream, then simmer for 5 minutes until the cabbage is tender.
  2. Return the caramelized kielbasa to the pot and warm through.
  3. Season with salt and pepper to taste, stir in fresh dill before serving, and serve hot.

Notes

For the best flavor, don’t wipe the pot after browning—the browned bits add depth to the broth. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stove or in the microwave. Freezing is not recommended because the cream may separate when thawed. If you want a lighter option, use half-and-half instead of heavy cream for a similar creamy finish with less fat.