I just whipped up a ridiculous Kielbasa Cheese Soup that dumps molten cheese, crispy sausage bites, and chunky potatoes into every spoonful so you’ll scroll for the recipe.

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I’m obsessed with this Kielbasa Cheese Soup because it hits all the good spots: crunchy browned kielbasa, thick cheesy broth, and big potato bites you can sink a spoon into. I love that it’s not delicate or polite.

It’s loud with sharp cheddar cheese and pieces of sausage that actually have chew and char. But it’s still the kind of Potato Soup And Sausage that makes you stop scrolling and eat right out of the pot.

So yeah, I’ll take seconds. And thirds.

Not sorry. Melty, salty, messy, satisfying.

Never fancy, always addictive, and perfect for a lazy weekday meal.

Ingredients

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Kielbasa, smoky protein that gives hearty, meaty comfort.
Olive oil, slicks the pan and adds mild fruitiness.
Butter, makes everything richer and a little silky.
Onion, sweet base that brightens and smells amazing.
Garlic, punchy little kick you’ll notice right away.
Potatoes, creamy starchy chunks that soak up the broth.
Chicken broth, savory backbone that keeps it cozy.
Whole milk, softens the richness and keeps it lighter.
Heavy cream, seriously creamy mouthfeel and extra decadence.
Sharp cheddar, tangy melty cheese, cheesy comfort central.
Flour, thickens things so the soup clings to your spoon.
Smoked paprika, smoky warmth and a tiny color boost.
Dried thyme, herbal hint that plays nice with potatoes.
Salt, wakes up flavors and keeps everything balanced.
Pepper, little heat specks and fresh bite.
Green onions, bright garnish that adds crunch and color.
Plus frozen corn, optional pop of sweetness and color.
Basically parsley, fresh green notes if you want brightness.

Ingredient Quantities

1 lb kielbasa, sliced into 1/2 inch rounds

2 tbsp olive oil

2 tbsp butter

1 medium yellow onion, diced

2 to 3 cloves garlic, minced

1 1/2 lbs potatoes, peeled and cut into 3/4 inch cubes (about 3 cups)

4 cups low sodium chicken broth

1 cup whole milk

1 cup heavy cream

2 cups shredded sharp cheddar cheese, plus extra for topping

1/4 cup all purpose flour

1 tsp smoked paprika

1/2 tsp dried thyme

Salt, to taste

Freshly ground black pepper, to taste

2 green onions, thinly sliced for garnish

Optional 1/2 cup frozen corn or chopped parsley for extra color

How to Make this

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1. Heat 2 tbsp olive oil in a large pot over medium high heat. Add 1 lb sliced kielbasa and brown on both sides until crisp, about 4 to 6 minutes. Use a slotted spoon to remove kielbasa to a plate and set aside.

2. Reduce heat to medium, add 2 tbsp butter to the same pot and let it melt, scraping up any browned bits from the sausage with a wooden spoon.

3. Add 1 medium diced yellow onion and cook until soft and translucent, about 4 minutes. Stir in 2 to 3 cloves minced garlic and cook 30 to 45 seconds until fragrant, don’t let it burn.

4. Sprinkle 1/4 cup all purpose flour over the onion mixture and stir constantly for about 1 minute to cook the raw flour taste. This will help thicken the soup.

5. Slowly whisk in 4 cups low sodium chicken broth, scraping the bottom of the pot to release any stuck bits. Bring to a simmer.

6. Add 1 1/2 lbs peeled and cubed potatoes (about 3 cups) and 1 tsp smoked paprika plus 1/2 tsp dried thyme. Simmer until potatoes are tender, about 12 to 15 minutes.

7. Lower the heat and stir in 1 cup whole milk and 1 cup heavy cream. Return the pot to a gentle simmer but do not boil hard, you could scorch the dairy.

8. Turn off the heat and gradually stir in 2 cups shredded sharp cheddar cheese, a handful at a time, whisking between additions so the cheese melts smoothly. Season with salt and freshly ground black pepper to taste.

9. Fold the browned kielbasa back into the soup. If using, add 1/2 cup frozen corn now for a pop of color and sweetness or a handful of chopped parsley. Warm gently for a minute or two just to heat the corn and sausage through.

10. Ladle into bowls, top with extra shredded cheddar and 2 thinly sliced green onions. Serve warm with crusty bread or crackers. Enjoy, and if the soup gets too thick later just thin with a splash of milk or broth.

Equipment Needed

1. Large heavy-bottomed pot (6 to 8 quart)
2. Slotted spoon
3. Wooden spoon or heatproof spatula
4. Whisk
5. Chef’s knife
6. Cutting board
7. Measuring cups and spoons
8. Box grater for the cheddar
9. Ladle for serving
10. Small bowl for holding the browned kielbasa or mise en place ingredients

FAQ

Q: Can I use a different sausage or less kielbasa? A: Yes, you can swap smoked kielbasa for smoked sausage, andouille, or kielbasa with lower fat. Reduce the amount by 25% if you want it less meaty, the soup will still taste great.

Q: Can I make this dairy free or lighter? A: For a lighter version use 2% milk and skip heavy cream, or use half-and-half. For dairy free try canned coconut milk or unsweetened oat milk and a dairy free cheddar style shreds but the texture and flavor will change.

Q: Soup too thin or too thick, what do I do? A: If too thin simmer 5 to 10 minutes uncovered to reduce. If too thick whisk 1 to 2 tablespoons flour or cornstarch with cold milk or water and stir in, cook a few minutes until thickened. Add more liquid a little at a time if it gets too thick.

Q: Can I make this ahead or freeze it? A: You can make ahead and refrigerate up to 3 days. For freezing leave out or reduce the milk and cream then add fresh when reheating. Freeze up to 3 months, thaw in fridge overnight and reheat gently so the dairy doesnt separate.

Q: How do I stop the cheese from getting grainy? A: Remove the pot from heat before adding cheese, then stir until melted. Use sharp cheddar freshly shredded not pre-shredded, it melts smoother. Add cheese slowly and stir constantly.

Q: Can I add veggies like corn or parsley? A: Yes, frozen corn or chopped parsley are great for color and texture. Stir in frozen corn near the end to heat through, add parsley just before serving for brightness.

Cheesy Potato Kielbasa Soup » The Thirsty Feast Recipe Substitutions and Variations

Kielbasa: swap for smoked sausage, andouille, or kielbasa-style chicken sausage — any smoked, firm sausage works. If you want less pork, use ham cubes or leftover roast chicken.
Potatoes: Yukon Golds are ideal for creamy texture, russets will break down more and make it thicker, red potatoes hold their shape if you like chunkier bites.
Sharp cheddar: try Colby Jack or mild cheddar for less bite, Monterey Jack for extra meltiness, or Gruyere for a nuttier, fancier flavor.
Heavy cream (thickener): use 1 cup half and half plus 2 tbsp butter for richness, or 1 cup whole milk mixed with 3 tbsp cream cheese. For a lighter or dairy-free option, use full fat coconut milk. For a gluten free thickener instead of flour use 2 tbsp cornstarch mixed with cold water.

Pro Tips

1) Brown the kielbasa well and don’t throw away the browned bits. Let the sausage get a good crust, scoop it out, then use a splash of broth to scrape up the fond from the pot. That liquid is pure flavor and will make the soup deeper without extra salt.

2) Use freshly shredded cheddar, not pre-shredded. Pre-shredded cheese has anti-caking stuff that makes it grainy. Shred it yourself and add it off the heat, handful by handful, stirring so it melts smooth. If the soup looks too oily after the cheese, skim a spoonful of fat or chill it briefly then skim.

3) For a creamier texture without heavy cream, mash about a cup of the cooked potato cubes against the pot wall or blitz a quarter of the soup with an immersion blender, then mix back in. It’ll thicken naturally and make it velvety while still keeping some chunkiness.

4) Don’t let the milk or cream boil hard. Keep it at a gentle simmer and taste for salt only after the cheese goes in. Cheese and sausage add saltiness, so you might not need much more. If it thickens too much later, thin with hot broth or milk rather than cold liquid so it doesn’t seize up.

Cheesy Potato Kielbasa Soup » The Thirsty Feast Recipe

Recipe by Sarah level

0.0 from 0 votes

I just whipped up a ridiculous Kielbasa Cheese Soup that dumps molten cheese, crispy sausage bites, and chunky potatoes into every spoonful so you’ll scroll for the recipe.

Servings

servings

Calories

759

kcal

Equipment: 1. Large heavy-bottomed pot (6 to 8 quart)
2. Slotted spoon
3. Wooden spoon or heatproof spatula
4. Whisk
5. Chef’s knife
6. Cutting board
7. Measuring cups and spoons
8. Box grater for the cheddar
9. Ladle for serving
10. Small bowl for holding the browned kielbasa or mise en place ingredients

Ingredients

1 lb kielbasa, sliced into 1/2 inch rounds
2 tbsp olive oil
2 tbsp butter
1 medium yellow onion, diced
2 to 3 cloves garlic, minced
1 1/2 lbs potatoes, peeled and cut into 3/4 inch cubes (about 3 cups)
4 cups low sodium chicken broth
1 cup whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese, plus extra for topping
1/4 cup all purpose flour
1 tsp smoked paprika
1/2 tsp dried thyme
Salt, to taste
Freshly ground black pepper, to taste
2 green onions, thinly sliced for garnish
Optional 1/2 cup frozen corn or chopped parsley for extra color

Directions

Heat 2 tbsp olive oil in a large pot over medium high heat. Add 1 lb sliced kielbasa and brown on both sides until crisp, about 4 to 6 minutes. Use a slotted spoon to remove kielbasa to a plate and set aside.
Reduce heat to medium, add 2 tbsp butter to the same pot and let it melt, scraping up any browned bits from the sausage with a wooden spoon.
Add 1 medium diced yellow onion and cook until soft and translucent, about 4 minutes. Stir in 2 to 3 cloves minced garlic and cook 30 to 45 seconds until fragrant, don’t let it burn.
Sprinkle 1/4 cup all purpose flour over the onion mixture and stir constantly for about 1 minute to cook the raw flour taste. This will help thicken the soup.
Slowly whisk in 4 cups low sodium chicken broth, scraping the bottom of the pot to release any stuck bits. Bring to a simmer.
Add 1 1/2 lbs peeled and cubed potatoes (about 3 cups) and 1 tsp smoked paprika plus 1/2 tsp dried thyme. Simmer until potatoes are tender, about 12 to 15 minutes.
Lower the heat and stir in 1 cup whole milk and 1 cup heavy cream. Return the pot to a gentle simmer but do not boil hard, you could scorch the dairy.
Turn off the heat and gradually stir in 2 cups shredded sharp cheddar cheese, a handful at a time, whisking between additions so the cheese melts smoothly. Season with salt and freshly ground black pepper to taste.
Fold the browned kielbasa back into the soup. If using, add 1/2 cup frozen corn now for a pop of color and sweetness or a handful of chopped parsley. Warm gently for a minute or two just to heat the corn and sausage through.
Ladle into bowls, top with extra shredded cheddar and 2 thinly sliced green onions. Serve warm with crusty bread or crackers. Enjoy, and if the soup gets too thick later just thin with a splash of milk or broth.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.