Creamy Potato Kielbasa and White Cheddar Soup


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.


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


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


  • 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


  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.
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! #soup #sausage #potatosoup #dinner #comfortfood


  • Carol: This is crazy good! I made it for dinner tonight! Excellent! Thnaks for sharing the recipe! January 13, 2018 at 4:45pm Reply

    • Jaclyn: Thanks for your feedback Carol! Happy to hear you liked it! January 13, 2018 at 7:57pm Reply

  • Ellen Hurley: Made this yesterday and it was amazing! Absolutely delicious! Didn’t change a thing. January 8, 2018 at 9:27am Reply

    • Jaclyn: Thanks Ellen! So glad it was enjoyed. :) January 8, 2018 at 12:14pm Reply

  • Heather: I just made this tonight, delicious! And enough soup to have every night of the week! January 7, 2018 at 7:30pm Reply

  • Ann Baker: LOVED this soup! Great flavor and consistency. Will definitely be making this one again. Only changes I made were to add a few sprigs of fresh thyme and a bay leaf. Then a dusting of nutmeg after adding the bechamel. This is awesome served with pumpernickel bread and a glass of cabernet :) January 7, 2018 at 6:57am Reply

    • Jaclyn: Thanks for the tips, glad you liked it Ann! January 7, 2018 at 5:13pm Reply

  • Melinda Delano: Today was wind chill -10 degrees and this soup was perfect! Delicious, and the roux was easy to make and add to the soup. January 6, 2018 at 9:07pm Reply

    • Jaclyn: Soup on a freezing cold day is my favorite! So glad you liked this potato and keilbasa soup recipe Melinda, thanks for your review! January 7, 2018 at 5:24pm Reply

  • Tracy: I made this for dinner last night and it is incredible! The best creamy based potato soup I’ve ever had! I’m looking forward to leftovers today! We subbed vegetarian sausage and it worked perfectly! Thanks for another great recipe! January 3, 2018 at 10:28am Reply

    • Jaclyn: I’m so glad you liked it and were able to make the sub to suite your diet. Thanks for your review Tracy! January 3, 2018 at 5:24pm Reply

  • Carol Urban: Looks fantastic! December 31, 2017 at 3:04pm Reply

  • lil: will yukon gold potatoes make a good subsitute December 30, 2017 at 11:37am Reply

    • Jaclyn: I like the russets here for best texture, they’re more tender and sort of melt into the soup. December 30, 2017 at 12:10pm Reply

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