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Kielbasa Potato Soup

Kielbasa potato soup is a hearty Polish-American bowl with tender Yukon Gold potatoes, caramelized kielbasa rounds, and shredded cabbage simmered in a smoky broth. It’s finished with heavy cream for a rich, lightly thick texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Polish-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Kielbasa potato soup
  • 1 lb kielbasa Sliced into rounds.
  • 3 lb Yukon gold potatoes Peeled and cubed.
  • 2 cup cabbage Shredded.
  • 1 onion Diced.
  • 3 carrots Diced.
  • 4 garlic Minced.
  • 5 cup chicken or beef broth Use whichever you prefer.
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1 tsp caraway seeds
  • 1 tsp smoked paprika
  • 2 tbsp fresh dill
  • Salt and pepper to taste To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown kielbasa
  1. Brown the kielbasa rounds in the butter in a large pot over medium-high heat until caramelized, about 5-7 minutes, then remove and set aside (you should see deep golden-brown edges).
  2. In the same pot, sauté the onion and carrots over medium heat for 4-5 minutes until softened and lightly glossy.
  3. Add the garlic, caraway seeds, and smoked paprika and cook for 1 minute, stirring constantly until fragrant and aromatic.
Simmer and thicken
  1. Add the broth and cubed potatoes, then simmer until the potatoes are tender, about 20 minutes, with a steady gentle bubble (a fork should slide in easily).
  2. Mash some of the potatoes in the pot to thicken the soup, then stir in the shredded cabbage so it’s evenly distributed.
  3. Simmer for 5 minutes until the cabbage is tender, then return the caramelized kielbasa to the pot.
Finish and serve
  1. Season with salt and pepper to taste, stirring until evenly blended.
  2. Stir in the fresh dill right before serving for bright flavor and a fresh green finish.

Notes

For the creamiest texture, mash the potatoes after they’re fully tender, then add cabbage so it stays toothsome after only 5 minutes of simmering. Store in the refrigerator up to 4 days; freezer: yes, but cream may slightly separate—reheat gently and stir to recombine. For a lighter option, use half-and-half instead of heavy cream.