Creamy Potato Kielbasa and White Cheddar Soup

12.29.2017

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. Just picture your favorite potato soup with the addition of white cheddar and sausage, yum!

Potato Soup with Sausage and White Cheddar

Potato Soup with Kielbasa Sausage and White Cheddar

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.

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 :)?

Browning sausage in pot for Potato Soup with Sausage and White Cheddar

Ingredients for this Soup

  • Olive oil
  • Polish kielbasa sausage
  • Fresh veggies including yellow onion, carrots, celery and russet potatoes
  • Low-sodium chicken broth
  • Butter
  • All-purpose flour
  • Milk (I used whole)
  • Sharp white cheddar cheese
    Salt and freshly ground black pepper
  • Fresh parsley

How to Make this Potato Sausage Soup

  • 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.
  • 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.

Potato Soup with Sausage and White Cheddar in a large navy blue pot

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.

Three individual servings of Potato Soup with Sausage and White Cheddar shown here in a navy bowls over a brown wooden surface.

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Creamy Potato Kielbasa and White Cheddar Soup

4.85 from 13 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!   

Course: Soup
Cuisine: Polish
Keyword: potato soup, Sausage Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 617 kcal
Author: Jaclyn

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.

34 comments

  • Sarah: I wanted to make this soup for my step-mother who had just had dental surgery but she even had trouble with the chicken noodle I had made her the night before and I was worried about the potato chunks. I used red potatoes instead of russets (what I had) and boiled them whole until they were soft. After I rinsed them, I mashed them (skins on) with some chicken broth and about a cup of heavy cream then added the sausage and the cheese. I used a saute pan to soften up the onions, celery and carrots (I added chopped garlic as well) and the remainder of the chicken broth (using the rendered fat from the sausage). When the vegetables were soft, I added the broth/vegetable mix into the mashed potatoes and thinned it with about 1.5 c milk. Since the potatoes provided the thickness to the soup, I was able to omit the butter/flour roux. People who like a chunky soup probably wouldn’t like this version as much but anyone who likes a really creamy soup (or just had dental work done) might like the variation. The flavor in this soup is fantastic. November 15, 2018 at 6:13pm Reply

  • 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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