Hearty Kielbasa Potato Soup (Print version)

A creamy, cheesy kielbasa potato soup with smoky sausage, tender potatoes, and a rich one-pot broth.

# Ingredients:

For the soup base

01 - 1 tablespoon olive oil
02 - 14 oz (400 g) smoked kielbasa, sliced into 1/4-inch rounds
03 - 1 medium yellow onion, diced
04 - 2 celery ribs, diced
05 - 2 medium carrots, diced
06 - 3 cloves garlic, minced
07 - 3 tablespoons all-purpose flour
08 - 4 cups (950 ml) low-sodium chicken broth
09 - 1 1/2 lb (680 g) Yukon gold potatoes, diced into 3/4-inch pieces
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon black pepper, plus more to taste
12 - Salt, to taste

For the creamy finish

13 - 1 cup (240 ml) whole milk
14 - 1 1/2 cups (170 g) freshly shredded sharp cheddar cheese
15 - 1/3 cup (80 g) sour cream
16 - 2 tablespoons chopped parsley or chives, for serving

# Instructions:

01 - Heat olive oil in a large Dutch oven over medium-high heat. Add sliced kielbasa and cook for 4-5 minutes, turning once or twice, until browned at the edges. Transfer to a plate.
02 - Add onion, celery, and carrots to the same pot. Cook for 5-6 minutes, stirring often, until the onion softens. Add garlic and cook for 30 seconds.
03 - Sprinkle flour over the vegetables and stir for 1 minute. It should look pasty and lightly coat the vegetables.
04 - Slowly whisk in chicken broth, scraping the browned bits from the bottom of the pot. Add potatoes, smoked paprika, and black pepper. Bring to a simmer, cover loosely, and cook for 15-18 minutes until the potatoes are fork-tender.
05 - Stir in the milk and return the browned kielbasa to the pot. Warm for 2-3 minutes without boiling hard.
06 - Turn off the heat. Stir in cheddar a handful at a time until melted, then stir in sour cream. Taste and add salt only if needed.
07 - Ladle into bowls and top with parsley or chives. Serve hot while the broth is creamy.

# Good to know:

01 - Freshly shredded cheese melts more smoothly than pre-shredded cheese.
02 - Cut potatoes evenly so they finish cooking at the same time.
03 - Leftovers keep refrigerated for up to 3 days.

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