Can I use a different type of sausage?

Absolutely. Smoked sausage, andouille, or even turkey kielbasa work great. Choose what you love or have handy.

Can I make this soup dairy-free?

Yes—omit the butter and heavy cream, and use olive oil plus a dairy-free milk alternative. For cheese, try a favorite vegan meltable cheese, or leave it out for a lighter broth.

Is it okay to leave out the wine?

Of course. You can simply use more chicken broth or a splash of apple cider vinegar for a little tang. The wine is there to enhance flavor, but your soup will still be delicious without it.

What if I don’t have kale?

No worries! Spinach, collard greens, or even chopped broccoli florets can step in. Just add toward the end to keep the color and texture fresh.

Kielbasa Potato Soup Recipe

This Kielbasa Potato Soup is the ultimate comfort food—rich, hearty, and layered with savory goodness. With smoky kielbasa, crispy bacon, creamy potatoes, and vibrant kale all swimming together in a velvety broth, it’s the kind of soup that makes you want to linger at the table. Even better, it’s surprisingly simple to make, with under an hour from stovetop to bowl. If you’re juggling work, family, and a hungry crew at home, this soup will become your go-to for busy weeknights. Trust me, the flavor and coziness far outweigh the effort!

Why You’ll Love This Recipe

Weeknight-Friendly: No long simmering or complicated steps here—this hearty soup comes together in about an hour, and every minute is worth it.
Incredible Depth of Flavor: The combo of smoky kielbasa, bacon, sautéed veggies, creamy potatoes, and sharp cheddar is just unbeatable. Each ingredient brings something essential to the table.
One-Pot Wonder: Minimal cleanup means more time to actually enjoy your meal and relax.
Customizable and Comforting: Whether you want extra greens, a different cheese, or more heat, this recipe adapts beautifully to whatever you have on hand.

Ingredients You’ll Need

Here’s what goes into this bold, satisfying soup, plus a few words on what makes each one shine:

Bacon: Adds smoky saltiness and a crispy garnish—don’t skip it! Save those drippings for flavor.
Kielbasa: The star protein—choose a good quality smoked sausage for the most flavor.
Dry White Wine: Deglazes the pot and lifts up all those browned bits for a complex, restaurant-worthy base.
Yellow Onion & Celery: Essential for sweetness and depth—diced small so they melt into the broth.
Butter: Adds richness and helps sweat the vegetables.
Garlic: Every soup needs garlic—preferably freshly minced.
Soy Sauce & Hot Sauce: A touch of umami and heat to round out the broth.
Dijon Mustard: Brings a subtle tang and complexity—don’t worry, it won’t overpower!
Flour: Thickens the soup to the perfect hearty consistency.
Chicken Broth: Go for low-sodium so you can control the seasoning.
Heavy Cream: A splash at the end for luxurious creaminess.
Bay Leaf: Adds an herby aroma as it simmers.
Yukon Gold or Red Potatoes: Choose waxy potatoes—they hold their shape and create a creamy texture.
Kale: For a pop of green and a slightly earthy bite.
Cheddar Cheese: Sharp cheese melts in at the end for a comforting finish.
Green Onions: A fresh garnish with some oniony punch.
Seasonings (Parsley, Thyme, Paprika, Pepper): Herbaceous, warming, and peppery notes.

Tip: Always taste and adjust the seasoning after the cheese goes in—the flavors really come alive at the end!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Let your soup reflect your tastes and pantry:

Swap the Greens: Try spinach or Swiss chard if you’re not into kale.
Make it Vegetarian: Omit the bacon and kielbasa and add extra veggies along with smoked paprika for depth.
Add More Veggies: Diced carrots, leeks, or a handful of corn bring extra color and sweetness.
Play With Cheese: Swap cheddar for smoked gouda or Gruyère for a twist.
Spice It Up: Add more hot sauce, a pinch of chili flakes, or even a diced jalapeño.

How to Make Kielbasa Potato Soup

Step 1: Cook the Bacon

Cut bacon in half and fry in your soup pot over low heat until crispy. Remove to a paper towel-lined plate to cool, then chop and set aside. Keep those bacon drippings in the pot—they’re flavor gold!

Step 2: Brown the Kielbasa

Increase the heat to medium, add whole kielbasa, and brown on both sides, about 2-3 minutes per side. Let it rest, then cut into slices once cooled.

Step 3: Deglaze & Build Flavor

Turn the heat off, carefully wipe away any black spots but leave those brown bits behind. Add white wine to the pot, return to medium heat, and use a spatula to scrape up the fond; let it reduce by half.

Step 4: Sauté the Veggies

Add onions, celery, and butter; cook until soft—about 5 minutes. Stir in garlic, soy sauce, hot sauce, Dijon, parsley, thyme, paprika, and pepper. Let that cook for 1 minute until fragrant.

Step 5: Thicken and Simmer

Sprinkle in flour; stir for 2 minutes to get rid of any raw taste. Gradually add chicken broth, stirring constantly. Pour in heavy cream, drop in the bay leaf, and add potatoes.

Step 6: Simmer & Add Good Stuff

Bring to a gentle boil, then reduce to simmer. Add sliced kielbasa, and let it all cook, uncovered, for about 20 minutes until potatoes are just fork-tender.

Step 7: Finish and Garnish

Add the kale, stirring until just wilted (3-4 minutes). Lower the heat, gently stir in cheddar cheese until melted. Remove from heat, ladle into bowls, and top with crispy bacon and green onions.

Pro Tips for Making the Recipe

Deglaze Thoroughly: The brown bits on the bottom pack a huge flavor punch—scrape them well when you add the wine.
Don’t Overcook Potatoes: Cut them into even sizes and simmer just until tender; this keeps the soup creamy, not mushy.
Cheese Goes in Last: Stir it in with the heat low, so it melts smoothly without breaking.
Adjust Consistency: If you prefer a thicker soup, simmer uncovered for a few minutes before adding cheese. For thinner, add more broth.

How to Serve

Pour this soup into big, wide bowls—let’s face it, this is a meal all by itself. A warm, crusty loaf of bread is perfect for dunking and sopping up every last bit of broth. It pairs beautifully with a crisp green salad or even just a few pickles on the side to cut through the rich, creamy soup.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in an airtight container in the fridge for up to three days. It reheats wonderfully and the flavors only get better!

Freezing

This soup freezes fairly well, though potatoes can get a tad soft on thawing—so if freezing, slightly undercook your potatoes. Let the soup cool completely, portion into freezer containers, and freeze for up to two months.

Reheating

Reheat gently on the stove over medium-low heat, stirring often until hot. If the soup is too thick, add a splash of water or broth to loosen it up. The microwave works too—just stir partway through to distribute everything evenly.

FAQs

Can I use a different type of sausage?

Absolutely. Smoked sausage, andouille, or even turkey kielbasa work great. Choose what you love or have handy.
Can I make this soup dairy-free?

Yes—omit the butter and heavy cream, and use olive oil plus a dairy-free milk alternative. For cheese, try a favorite vegan meltable cheese, or leave it out for a lighter broth.
Is it okay to leave out the wine?

Of course. You can simply use more chicken broth or a splash of apple cider vinegar for a little tang. The wine is there to enhance flavor, but your soup will still be delicious without it.
What if I don’t have kale?

No worries! Spinach, collard greens, or even chopped broccoli florets can step in. Just add toward the end to keep the color and texture fresh.

Final Thoughts

Kielbasa Potato Soup is pure comfort in a bowl—deeply savory, creamy without being heavy, and packed with textures from velvety potatoes to crisp bacon and flavorful sausage. Don’t hesitate to make it your own; use what you have, and adjust the seasonings until it’s just perfect for you. Whether you need a fast weeknight dinner or something warm for a cozy weekend, this soup promises a delicious, satisfying answer every time. Give it a try—you might just discover a new family favorite!

Kielbasa Potato Soup Recipe

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Author: Lisa
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 people 1x
Category: Main-course
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

Kielbasa Potato Soup is a hearty, comforting soup loaded with smoky kielbasa, tender potatoes, fresh kale, and a creamy, flavorful broth. Bacon, white wine, and a blend of seasonings create layers of savory depth, making this recipe perfect for a satisfying main course on a cold day.

Instructions

Cook the Bacon. Cut the bacon strips in half and fry them in a large soup pot over low heat. While the bacon is cooking, measure out the remaining ingredients. Once the bacon is cooked, transfer it to a paper towel-lined plate and let it cool, then roughly chop it. Leave the bacon drippings in the pot for added flavor.
Brown the Kielbasa. Increase the heat to medium and add the whole kielbasa to the pot. Brown it on each side for 2–3 minutes, increasing the heat slightly if needed. Remove the kielbasa from the pot and set it aside to rest for 10 minutes, then slice it into desired pieces.
Deglaze the Pot. Turn off the heat and wipe away any black spots or excess drippings, but leave the brown fond in the pan to enhance the broth’s flavor. Pour in the white wine, return the heat to medium, and use a silicone spatula to scrape up the brown bits from the bottom and sides of the pot. Let the wine reduce by half, which takes about 3–4 minutes.
Sauté the Vegetables. Add the onion, celery, and butter to the pot. Sauté for 5–6 minutes, until softened. Stir in the garlic, soy sauce, hot sauce, Dijon mustard, and all seasonings. Cook for another minute to release the flavors.
Create the Roux. Sprinkle the flour over the vegetables and cook, stirring continuously, for 2 more minutes. Gradually add the chicken broth in small splashes, stirring well after each addition to prevent lumps. Slowly pour in the heavy cream, then add the bay leaf.
Add the Potatoes and Simmer. Peel the potatoes and cut them into 3/4-inch pieces. Add them to the pot, bring the mixture to a boil, then reduce to a simmer.
Add Kielbasa, Simmer Soup. Add the sliced kielbasa back to the soup and simmer, uncovered, until the potatoes are just fork tender, about 20 minutes.
Add Kale and Cheese. Stir in the chopped kale and let it wilt for 3–4 minutes. Reduce the heat to low and slowly stir in the shredded cheddar cheese, allowing it to melt into the soup.
Finish & Serve. Remove the soup from heat, garnish with the chopped bacon and green onions, and serve hot.

Notes

For a slightly lighter soup, you can substitute half-and-half for the heavy cream.
Red potatoes or Yukon gold are best as they hold their shape well when cooked.
Feel free to swap kale with spinach, though spinach will wilt faster.
For extra spicy flavor, increase the hot sauce or add a pinch of red pepper flakes.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Omit the bacon for a lower-fat version, but use a little oil for sautéing the kielbasa and vegetables.