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.
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.
Because you just can’t have too many soup recipes.
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
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!
- 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
Heat olive oil in a large pot over medium-high heat. Add sausage and cook until browned, tossing occasionally, about 5 minutes.
Transfer sausage to a plate while leaving rendered fat in pot (there should be about 1 1/2 Tbsp).
Add onions, carrots and celery to pot and saute 5 minutes. Add in chicken broth and potatoes.
Bring to a boil then cover, reduce heat to medium-low and simmer until potatoes are tender, about 15 - 20 minutes.
Meanwhile melt butter in a medium saucepan over medium heat. Add in flour and cook, whisking constantly, 1 minute.
While whisking slowly pour in milk, then cook stirring constantly until it reaches a boil. Remove from heat.
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.
Stir in half of the parsley then garnish each serving with remaining parsley.
Recipe source: inspired by Renee's Kitchen Adventures