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Kielbasa Potato Soup

Kielbasa potato soup with tender Yukon gold potatoes, shredded cabbage, and smoky broth. Sautéed aromatics, a quick mash for body, then a short simmer until the cabbage turns tender and the cream makes it silky.
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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: 550
Ingredients Equipment Method Notes

Ingredients
  

Kielbasa Potato Soup
  • 1 lb kielbasa Sliced into rounds
  • 3 lb Yukon gold potatoes Peeled and cubed
  • 2 cup cabbage Shredded
  • 1 onion Diced
  • 3 carrot carrots Diced
  • 4 clove garlic Minced
  • 5 cup chicken or beef broth
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1 tsp caraway seeds
  • 1 tsp smoked paprika
  • 2 tbsp fresh dill
  • 1 salt and pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Caramelize kielbasa
  1. Heat butter in a large pot over medium-high heat, then add kielbasa rounds and cook until caramelized, about 6-8 minutes; remove and set aside when browned on the edges.
Sauté aromatics
  1. In the same pot, sauté onion and carrots over medium heat for 4-5 minutes until softened, then add garlic, caraway seeds, and smoked paprika and cook for 1 minute, stirring until fragrant.
Simmer potatoes
  1. Pour in chicken or beef broth, add the cubed Yukon gold potatoes, and simmer over medium heat for 20 minutes until the potatoes are tender.
Thicken and add cabbage
  1. Mash some of the potatoes in the pot to thicken the soup, then stir in shredded cabbage and heavy cream.
  2. Simmer for 5 minutes until the cabbage is tender, then return the kielbasa to the pot.
Finish and serve
  1. Season with salt and pepper to taste, then stir in fresh dill right before serving and keep the soup warm.

Notes

For extra body, mash only part of the potatoes so the soup stays chunky. Refrigerate in an airtight container for up to 3-4 days; reheat gently on the stove to avoid scorching. Freezing is not recommended because cream can separate, but you can make it without cream and add cream after reheating. For a lighter option, replace heavy cream with half-and-half or evaporated milk.