Creamy Potato Kielbasa and White Cheddar Soup

12.29.2017

This Creamy Potato Kielbasa and White Cheddar Soup is oh so creamy, deliciously cheesy and just perfectly comforting! Plus it’s a soup the whole family can agree on, kids love this soup.

Creamy Potato Kielbasa and White Cheddar Soup

Life seems kind of drab and boring now that the joy and ambience of Christmas is over but at least we’ve got warming, tasty soups for these chilly days! And here’s yet another one to add to that long list of soups in the dinner rotation.

Can you believe how many soups I’ve shared? Here’s a collection of my soup recipes but since then I’m sure we could add 20+ more to that list.

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Because you just can’t have too many soup recipes.

Creamy Potato Kielbasa and White Cheddar Soup

Especially when they are as good as this Potato Kielbasa Soup!

If you’d like you could use turkey kielbasa here, I used the beef and pork sausage but next time I think I’ll go with turkey just so it’s a little lighter.

Plus we are headed into the new year and I’ll only eat healthy. Ha! I’m totally kidding, that would also mean I’d have to skip the cheese and butter here, right :)?

This is a little more of a splurge recipe but I do have lots of healthy recipes for January so stay tuned.

Along the way I’m sure there will still be a few desserts too because life is meant to be enjoyed with a comforting dessert and a cheesy soup sometimes!

I hope you love this amazingly filling and satisfying soup! I grew up on potato soup so this soup is my jam.

Creamy Potato Kielbasa and White Cheddar Soup

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Creamy Potato Kielbasa and White Cheddar Soup

4.84 from 12 votes

An incredibly filling and perfectly comforting soup for a chilly day! It has a delicious flavor blend of sausage, white cheddar and potatoes and chances are the whole family will love it!   

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 617 kcal

Ingredients

  • 1 Tbsp olive oil
  • 13.5 oz. polish kielbasa sausage, quartered through the length then sliced
  • 1 1/3 cups chopped yellow onion
  • 1 cup peeled and diced carrots
  • 1 cup diced celery
  • 2 (14 oz) cans low-sodium chicken broth, or more to thin if desired
  • 5 cups 3/4-inch peeled and diced russet potatoes (about 2 lbs)
  • 3 Tbsp butter
  • 1/4 cup all-purpose flour
  • 3 cups milk (I used whole)
  • 1 1/2 cups sharp white cheddar cheese
  • Salt and freshly ground black pepper
  • 3 Tbsp chopped fresh parsley

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add sausage and cook until browned, tossing occasionally, about 5 minutes. 

  2. Transfer sausage to a plate while leaving rendered fat in pot (there should be about 1 1/2 Tbsp).  
  3. Add onions, carrots and celery to pot and saute 5 minutes. Add in chicken broth and potatoes. 

  4. Bring to a boil then cover, reduce heat to medium-low and simmer until potatoes are tender, about 15 - 20 minutes. 
  5. Meanwhile melt butter in a medium saucepan over medium heat. Add in flour and cook, whisking constantly, 1 minute. 

  6. While whisking slowly pour in milk, then cook stirring constantly until it reaches a boil. Remove from heat. 
  7. Add milk mixture to soup in pot once potatoes are tender, thin with another 1 cup broth if desired. Remove from heat, stir in cheese and sausage then season with salt and pepper to taste. 

  8. Stir in half of the parsley then garnish each serving with remaining parsley. 

  9. Recipe source: inspired by Renee's Kitchen Adventures

Nutrition Facts
Creamy Potato Kielbasa and White Cheddar Soup
Amount Per Serving
Calories 617 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 18g 90%
Cholesterol 99mg 33%
Sodium 917mg 38%
Potassium 1153mg 33%
Total Carbohydrates 41g 14%
Dietary Fiber 3g 12%
Sugars 9g
Protein 26g 52%
Vitamin A 87.6%
Vitamin C 18.1%
Calcium 40.1%
Iron 16.6%
* Percent Daily Values are based on a 2000 calorie diet.

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33 comments

  • Joe: My wife said it’s the best soup she’s ever had. Would like to know the calorie count. June 5, 2018 at 6:08pm Reply

    • Jaclyn: Thanks for the feedback! I just added the nutrition info to the recipe card. Keep in mind that is for a large serving. :) June 8, 2018 at 9:10am Reply

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