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Kielbasa Potato Soup

Kielbasa potato soup is a Polish-American comfort soup with caramelized kielbasa, tender Yukon Gold potatoes, and shredded cabbage in a smoky broth. You’ll simmer, partially mash for body, then finish with cream for a rich, hearty 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: 540
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 ea carrots Diced.
  • 4 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
  • 0.5 salt To taste.
  • 0.5 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the kielbasa
  1. Heat butter in a large pot over medium-high heat and brown the kielbasa rounds until caramelized, 6-8 minutes, then remove and set aside. Look for deep golden edges and a lightly crisp surface.
Sauté aromatics
  1. Add onion and carrots to the same pot and sauté until softened, 4-5 minutes. Stir until the onion turns translucent and the carrots start to sweeten.
  2. Add garlic, caraway seeds, and smoked paprika and cook for 1 minute. Keep stirring so the spices bloom and become fragrant without browning too much.
Simmer potatoes
  1. Pour in chicken or beef broth and add Yukon gold potatoes, then bring to a simmer. Reduce heat to maintain a gentle simmer.
  2. Simmer until the potatoes are tender, 20 minutes, stirring occasionally. You should be able to pierce the cubes easily with a fork.
Thicken and finish
  1. Mash some of the potatoes in the pot to thicken the soup. Aim for a partial mash so you still have chunks.
  2. Stir in shredded cabbage and heavy cream until combined. Make sure the cabbage is evenly distributed.
  3. Simmer until the cabbage is tender, 5 minutes. The cabbage should be softened but not mushy.
  4. Return the caramelized kielbasa to the pot. Heat through for 2 minutes so the flavors meld.
  5. Season with salt and pepper to taste, then stir in fresh dill before serving. Finish with a fresh herb aroma right at the end.

Notes

Pro tip: partially mash the potatoes in the middle of cooking for a naturally creamy texture without needing a roux. Store leftovers in the refrigerator for up to 4 days; freeze for up to 2 months, though the cream may slightly change texture when reheated. For a lighter option, use half-and-half instead of heavy cream.