Description
Hearty Kielbasa Potato Soup is a comforting and flavorful one-pot meal combining smoky kielbasa sausage with tender potatoes, fresh vegetables, and aromatic herbs in a savory chicken broth. Perfect for chilly days, this easy-to-make soup delivers satisfying warmth and wholesome goodness in every bowl.
Ingredients
Scale
Sausage
- 1 pound kielbasa, sliced
Vegetables
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 potatoes, peeled and diced
Liquids & Canned Goods
- 4 cups chicken broth
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can corn, drained
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Brown the kielbasa: Heat a large pot or Dutch oven over medium heat. Add the sliced kielbasa and cook until browned on all sides. Remove the kielbasa from the pot and set aside to keep warm.
- Sauté the vegetables: In the same pot, add chopped onion, carrots, and celery. Cook over medium heat until the vegetables soften, about 5 minutes, stirring occasionally to prevent sticking.
- Add potatoes and liquids: Add the diced potatoes, chicken broth, canned diced tomatoes (with juices), drained corn, dried oregano, dried basil, salt, and black pepper to the pot. Stir to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for 15 minutes or until the potatoes are tender when pierced with a fork.
- Reintroduce the kielbasa: Return the browned kielbasa slices to the pot and stir to warm through for a few minutes, ensuring the flavors meld.
- Serve hot: Ladle the soup into bowls and serve immediately for best flavor and warmth.
Notes
- You can substitute kielbasa with smoked sausage or another smoked meat for variation.
- For a thicker soup, mash some of the potatoes gently before serving.
- Adjust salt according to the saltiness of your broth and sausage.
- Add chopped fresh parsley or a sprinkle of shredded cheese as a garnish if desired.
- This soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
