This Cheesy Kielbasa Potato Soup is everything I want on a chilly day—creamy, cheesy, a little smoky, and super cozy. You get soft, buttery potatoes, savory bites of seared kielbasa, and a velvety cheddar broth that’s basically comfort in a bowl.
❤️ Why I Love This Recipe
I made this once after coming in from a cold walk and have been hooked ever since. It’s the kind of soup that sticks to your ribs without feeling too heavy. Plus, it comes together in under 40 minutes and makes the whole kitchen smell amazing.
Why it’s on repeat:
- 🧀 Loaded with real cheddar cheese—no fake stuff here
- 🥔 The potatoes get super tender and soak up all that flavor
- 🐷 Kielbasa adds smoky, meaty goodness to every spoonful
- 🍲 One pot, easy clean-up
- 🧄 Garlic + onion base keeps it flavorful but simple
⏱️ Time & Servings
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 40 minutes
- Servings: 4 hearty bowls
📊 Exact Macros (Per Serving)
- Calories: 430
- Protein: 20g
- Fat: 26g
- Carbs: 29g
- Fiber: 3g
- Sugar: 4g
🔬 Why This Recipe Works (Quick Science)
- Kielbasa is pre-cooked, so it crisps up fast and adds instant depth.
- Starch from the potatoes naturally thickens the soup—no need for flour.
- Cheddar cheese melts smoothly when added off the heat, avoiding that grainy texture.
- Simmering the potatoes in broth first lets them absorb flavor and get creamy-soft.
🛒 Ingredients
- 12 oz kielbasa, sliced into ¼-inch rounds
- 1 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium Yukon gold potatoes, peeled and diced
- 3 cups chicken broth
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- Salt & black pepper, to taste
- Optional: chopped chives or green onion for garnish
🥣 How to Make Cheesy Kielbasa Potato Soup
1. Brown the Kielbasa
Heat a large pot over medium heat and add sliced kielbasa. Cook for 4–5 minutes until browned, then remove and set aside.
2. Sauté Onion & Garlic
Melt butter in the same pot. Add onion and cook for 3–4 minutes until soft, then stir in the garlic and cook for 1 more minute.
3. Simmer the Potatoes
Add diced potatoes and pour in the chicken broth. Bring to a boil, then lower the heat and simmer for 12–15 minutes or until potatoes are fork-tender.
4. Add Milk & Cheese
Turn off the heat. Stir in milk and shredded cheddar, mixing until melted and smooth.
5. Stir in Kielbasa & Season
Add the browned kielbasa back into the pot. Season with salt and pepper to taste. Stir and heat through for 2 more minutes.
6. Garnish & Serve
Ladle soup into bowls and top with chopped chives or green onions, if using.
🍽️ What to Serve With
- 🥖 Crusty bread or garlic toast
- 🥗 Light green salad with vinaigrette
- 🧄 Roasted broccoli or brussels sprouts on the side
- 🍺 A crisp lager or dry cider
🧾 Meal Plan Ideas
- Sunday batch cook: Make a double batch and reheat all week
- Lunch prep: Portion into containers for cozy lunches
- Dinner party: Serve with a big salad and bread
- Freezer prep: Skip the cheese and add it when reheating for best texture
⚠️ Common Mistakes to Avoid
- Adding cheese while soup is boiling: It can get gritty—turn off the heat first
- Cutting potatoes too big: They’ll take longer to cook and stay firm
- Using low-fat cheese or milk: It might curdle or not melt smoothly
- Skipping the browning step: Searing kielbasa = flavor booster
❓ FAQ
Can I use pre-shredded cheese?
You can, but freshly shredded melts better and tastes richer.
What kind of potatoes work best?
Yukon Golds are ideal—they hold shape but get creamy.
Can I make it vegetarian?
Sure! Skip kielbasa and add sautéed mushrooms or veggie sausage.
How long does it keep?
Up to 4 days in the fridge. Reheat gently so the cheese doesn’t split.
Can I freeze it?
Yes, but freeze before adding cheese. Add fresh cheese when reheating.
✨ Wrap It Up
This Cheesy Kielbasa Potato Soup is the kind of meal that makes cold days bearable and hungry bellies happy. It’s simple, cozy, and packed with comfort in every bite. Hope you love it as much as I do—drop a comment if you give it a try or add your own twist! 🧀🥔🔥