Kielbasa Potato Soup
Ingredients:
- 1 lb smoked kielbasa, sliced into 1/4-inch rounds
- 8 medium potatoes, peeled and cubed (about 1/2 to 1-inch pieces)
- 2 cups frozen corn (you can use fresh if you prefer)
- 2 cups chicken broth (preferably low-sodium)
- 2 sticks celery, thinly sliced
- 1/4 cup sliced carrot (about 1 small carrot)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1 1/2 cups whole milk (you can use 2% for a lighter version)
- 2/3 cup shredded cheddar cheese (sharp cheddar adds a great flavor, but use your favorite)
Instructions:
- Brown the Kielbasa:
- Heat a large skillet over medium heat. Once hot, add the sliced kielbasa.
- Cook, stirring occasionally, until the kielbasa is browned on both sides (about 5-7 minutes). Browning the sausage adds flavor to the soup.
- Remove the kielbasa from the skillet and set it aside on a plate. You can drain any excess fat if desired, but keep a little bit for extra flavor.
- Prepare the Soup Base:
- In a large pot or Dutch oven, add the cubed potatoes, 2 cups frozen corn, 2 cups chicken broth, sliced celery, and carrots.
- Season the mixture with 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir everything together to combine.
- Cook the Vegetables:
- Bring the mixture to a boil over medium-high heat.
- Once it reaches a boil, reduce the heat to low and let it simmer gently for about 15 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent anything from sticking to the bottom.
- Add the Milk, Cheese, and Kielbasa:
- After the potatoes are soft, stir in 1 1/2 cups whole milk and the browned kielbasa.
- Add the 2/3 cup shredded cheddar cheese and stir until the cheese is melted and fully incorporated into the soup.
- Continue cooking on low for another 15 minutes, allowing the flavors to meld together. Stir occasionally to make sure the milk and cheese don’t stick to the bottom.
- Taste and Adjust:
- Taste the soup and adjust the seasoning, adding more salt or pepper if needed.
- For a thicker soup, you can use a potato masher to mash some of the potatoes in the pot, or you can let the soup simmer for a bit longer to reduce and thicken naturally.
- Serve:
- Ladle the soup into bowls and serve warm. Garnish with extra shredded cheese or freshly chopped parsley if desired.
- This soup pairs well with crusty bread or biscuits for a cozy, hearty meal.
Optional Add-ins:
- Bacon: Crisp up some bacon and sprinkle it on top for an extra layer of flavor.
- Cream: If you prefer a creamier soup, substitute part of the milk with heavy cream.
- Herbs: Fresh thyme or parsley stirred in at the end would add a fresh herbal note.
This Kielbasa Potato Soup is packed with smoky flavor from the kielbasa, creamy goodness from the milk and cheese, and hearty vegetables like potatoes, corn, carrots, and celery. Perfect for a chilly day or whenever you’re craving comfort food! Enjoy! 😋