Go Back
–+ servings
Close-up of kielbasa potato soup showing crispy sausage rounds, diced potatoes, carrots, and corn in a creamy broth.
Print

Kielbasa Potato Soup

Course Main Course
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 2 tbsp extra virgin olive oil
  • 16 ounces kielbasa sausage cut into rounds
  • 2 tbsp butter
  • 1 medium onion diced
  • 2 medium carrots peeled and chopped small
  • 2 sticks celery chopped small
  • 3-4 cloves garlic
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 2 tbsp flour
  • 4 cups chicken broth
  • 1 cup heavy whipping cream
  • 2 large russet potatoes diced
  • 3/4 cup frozen corn
  • Salt & pepper to taste

Instructions

  • In a large pot, add the olive oil and heat over medium heat.
  • Add the sausage to the pot and cook until crispy. Remove and set aside.
  • Add the butter to the pot, then add the onion, carrots, and celery. Cook to soften, 5-6 minutes.
  • Add the garlic, paprika, Italian seasoning, and flour. Cook 1-2 minutes.
  • Stir in the chicken broth and heavy cream.
  • Add the potatoes and frozen corn.
  • Bring the soup to a boil, reduce heat, and simmer for 20 minutes, or until potatoes are tender.
  • Stir the sausage back in and add salt and pepper to taste.