This is one of those cozy, dump-and-go crockpot meals that hits the spot every time. It’s rich, creamy, and full of flavor from the smoked kielbasa and tender potatoes. Perfect for a weeknight when you don’t want to fuss but still want something comforting and satisfying.
What You’ll Need
- 14 oz smoked kielbasa, sliced
- 1 ½ lbs Yukon gold potatoes, peeled and diced
- 1 cup carrots, peeled and sliced
- 1 cup celery, sliced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 ½ cups shredded cheddar cheese
- Salt and pepper, to taste
- 1 tablespoon olive oil (for browning kielbasa, optional)
- Optional garnish: extra cheddar, parsley, or crispy bacon bits
Why I Love This Recipe
I started making this when I wanted something filling but simple after work. I love how everything just cooks low and slow while I do other things, and the flavor is just unbeatable — smoky, creamy, and super hearty.
- Perfect for busy days — just toss everything in the crockpot
- So creamy and comforting
- The kielbasa adds a ton of flavor
- It makes great leftovers
- Easy to customize depending on what you have
Servings and Cook Time
Serves: 6
Cook Time: 6–8 hours on low or 3–4 hours on high
Macros (per serving)
- Calories: 430
- Protein: 18g
- Fat: 28g
- Carbs: 26g
- Fiber: 3g
- Net Carbs: 23g
Why This Recipe Works (Quick Science)
Kielbasa releases flavor as it simmers, infusing the broth with smoky richness. Potatoes naturally thicken the soup as they break down. Adding cheese and cream at the end keeps the texture smooth and creamy without curdling.
Common Mistakes
- Adding cheese too early: It can get gritty. Always stir it in at the end.
- Overcooking on high: Potatoes can get mushy. Low and slow works best.
- Not browning kielbasa (if you choose to): It adds extra flavor and color.
- Skipping seasoning at the end: Taste and adjust before serving.
What to Serve With
- Crusty bread or garlic toast
- A crisp green salad
- Crackers or dinner rolls
- Roasted Brussels sprouts or broccoli
FAQ
Can I use another sausage?
Yes, andouille or turkey sausage works well too.
Can I freeze it?
You can, but the texture may change slightly from the cream and potatoes. Reheat gently.
Can I make it dairy-free?
Use full-fat coconut milk instead of cream and skip the cheese, but the flavor will change.
Can I prep it the night before?
Yes! Add everything to the crockpot insert and refrigerate overnight, then set it to cook the next day.
Make Ahead Tips
- Dice all veggies and store in airtight containers up to 2 days ahead
- Slice kielbasa and keep it refrigerated
- Measure broth, cream, and cheese so they’re ready to go
- Optional: pre-sear the kielbasa and store separately until ready to use
How to Make Easy Crockpot Kielbasa Potato Soup
Step 1: Optional – Brown the kielbasa
Heat 1 tablespoon olive oil in a skillet and brown 14 oz sliced kielbasa for 3–4 minutes until edges are golden.
Step 2: Add vegetables and broth to crockpot
In the crockpot, add 1 ½ lbs peeled and diced Yukon gold potatoes, 1 cup peeled and sliced carrots, 1 cup sliced celery, 1 small diced yellow onion, and 3 cloves minced garlic. Pour in 4 cups chicken broth.
Step 3: Add kielbasa and cook
Add the browned (or raw) sliced kielbasa to the crockpot. Cover and cook on low for 6–8 hours or on high for 3–4 hours until potatoes are tender.
Step 4: Add cream and cheese
Once potatoes are fork-tender, stir in 1 cup heavy cream and 1 ½ cups shredded cheddar cheese. Stir until melted and smooth.
Step 5: Taste and serve
Taste the soup and season with salt and pepper as needed. Ladle into bowls and garnish with extra cheese, parsley, or crispy bacon bits if you like.
Leftovers and Storage
Let the soup cool and store in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stove. If it thickens too much, add a splash of broth or milk before reheating. Not ideal for freezing due to the cream and potatoes, but it can be done in a pinch.
Enjoyed This?
If you make this recipe, I’d love to hear how it went! Drop a comment and let me know your favorite part — or if you added your own twist!