Description
This Kielbasa Potato Soup is a warm and hearty dish perfect for chilly evenings. It features tender potatoes, creamy cannellini beans, savory kielbasa slices, and a hint of cream cheese, offering comfort and rich flavors in every spoonful.
Ingredients
Sausage and Vegetables
- 1 tbsp olive oil
- 1 pound kielbasa, sliced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and cut into half-moons
- 5 medium waxy potatoes, peeled and cut into bite-sized pieces
Spices and Broth
- 1 tsp sweet paprika
- 1 tsp dried marjoram
- 1 can (14 oz / 400 g) white beans (cannellini or similar), drained and rinsed
- 5 cups chicken broth
Finishing Ingredients
- ½ cup cream cheese, at room temperature
- ½ tsp black pepper
- 2 tbsp chopped dill
Instructions
- Prepare Ingredients: Slice the kielbasa sausages, peel and cut the potatoes into bite-sized pieces, peel and chop the carrots into half-moons. Dice the onion, mince the garlic cloves, and chop the dill.
- Brown Kielbasa: Heat olive oil over medium heat in a large pot. Add the sliced kielbasa and cook for about 5 minutes until browned. Remove kielbasa from the pot and set aside.
- Sauté Vegetables: In the same pot, add the diced onion, minced garlic, and carrot slices. Sauté for approximately 3 minutes until the vegetables soften and become fragrant.
- Add Potatoes, Beans, and Spices: Stir in the peeled and chopped potatoes, drained white beans, sweet paprika, and dried marjoram.
- Simmer Soup: Pour in the chicken broth and cover the pot. Bring to a boil, then reduce the heat to medium-low and let it simmer gently for 15 minutes, allowing the potatoes to cook through and flavors to meld.
- Add Cream Cheese and Kielbasa: Remove the lid and stir in the cream cheese until fully incorporated. Return the browned kielbasa to the pot and stir to combine.
- Season and Garnish: Taste the soup and adjust salt if necessary. Finish with black pepper and sprinkle chopped dill on top. Serve warm and enjoy your comforting meal.
Notes
- This soup is best served hot and pairs nicely with crusty bread.
- You can substitute the chicken broth with vegetable broth to make the recipe less rich.
- Use waxy potatoes such as Yukon Gold or red potatoes for best texture.
- For a spicier version, add a pinch of cayenne pepper or crushed red pepper flakes.
- The cream cheese adds creaminess; full-fat versions yield a richer soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish-American
