Creamy Potato Kielbasa Soup

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  1. Sauté the Sausage
    In a large pot over medium heat, sauté the kielbasa slices until lightly browned. Remove and set aside.

  2. Cook the Veggies
    In the same pot, add butter. Sauté onions, carrots, celery, and garlic until soft (about 5-6 minutes).

  3. Add Potatoes & Broth
    Stir in potatoes and pour in the chicken broth. Bring to a boil, then reduce to simmer for about 15 minutes or until potatoes are fork-tender.

  4. Thicken the Soup
    In a separate bowl, whisk flour with milk until smooth. Slowly add to the pot while stirring to thicken.

  5. Add Sausage & Cheese
    Return kielbasa to the pot. Add shredded cheddar and stir until melted and creamy.

  6. Season & Serve
    Season with salt, pepper, and optional red pepper flakes. Serve hot with crusty bread!

 Notes & Tips

  • Make it spicier: Add a diced jalapeño or a dash of cayenne pepper.

  • Creamier version: Add a splash of heavy cream or use half-and-half instead of milk.

  • Make it gluten-free: Use cornstarch instead of flour to thicken.

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 Storage & Reheating

  • Fridge: Store in an airtight container for up to 4 days.

  • Freezer: Freeze for up to 2 months (leave out the cheese until reheating for best results).

  • Reheat: Warm on the stove or microwave with a splash of broth or milk to loosen.

 Final Thoughts

This Potato Kielbasa Soup is a game-changer for cozy weeknights. It combines the richness of a chowder with the smoky flavor of sausage in a bowl that truly satisfies. Whether you’re looking for a cold-weather classic or just a filling family meal, this soup deserves a spot in your rotation.

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