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Kielbasa Potato Soup

A comforting and hearty soup made with kielbasa sausage, creamy potatoes, and aromatic herbs, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Polish
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound kielbasa (Halal-friendly)
  • 4 medium-sized potatoes, diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup milk or cream
  • to taste Salt and pepper
  • for garnish Fresh chives or parsley

Method
 

Preparation
  1. Gather all your ingredients. Chop the onions, dice the potatoes, and mince the garlic.
Cooking
  1. In a large pot over medium heat, add the diced kielbasa. Cook for about 5-7 minutes, stirring occasionally, until it’s browned and crispy.
  2. Add the chopped onions and minced garlic to the pot. Sauté for 3-4 minutes until the onions become translucent and fragrant.
  3. Toss in the diced potatoes, and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for about 15-20 minutes or until the potatoes are tender.
  4. Once the potatoes are soft, stir in the milk or cream. Season generously with salt and pepper to taste. Allow the soup to simmer for another 5 minutes.
  5. Ladle the soup into bowls, and top with fresh chives or parsley for a burst of color and flavor.

Notes

Leftover soup can be refrigerated for 3-4 days or frozen for up to 3 months. When reheating, add a splash of milk or cream if it has thickened too much.