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Kielbasa Potato Soup

Kielbasa potato soup with creamy mashed potatoes, tender cabbage, and caramelized kielbasa in a smoky broth. Simmered until the vegetables are soft and finished with fresh dill for a warm, hearty bowl.
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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 base
  • 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 clove garlic Minced.
  • 5 cup chicken or beef broth Use either chicken or beef.
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1 tsp caraway seeds
  • 1 tsp smoked paprika
  • 2 tbsp fresh dill
  • 0.5 salt To taste.
  • 0.5 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the kielbasa
  1. Heat butter in a large pot over medium-high heat and brown kielbasa rounds until caramelized, about 6-8 minutes, stirring occasionally and scraping browned bits from the bottom. Remove kielbasa and set aside.
Sauté aromatics and spices
  1. In the same pot, sauté diced onion and carrots over medium-high heat for 4-5 minutes until softened and glossy. Add minced garlic, caraway seeds, and smoked paprika and cook for 1 minute until fragrant, keeping the mixture from sticking.
Simmer potatoes
  1. Pour in broth and add cubed Yukon gold potatoes, then bring to a simmer over medium-high heat and reduce to maintain a steady simmer. Cook for 20 minutes, stirring once or twice, until the potatoes are tender when pierced.
Mash and add cabbage
  1. Mash some of the potatoes in the pot until the soup thickens slightly, leaving some cubes intact for texture. Stir in shredded cabbage and heavy cream until evenly combined and the cabbage starts to soften.
Finish and season
  1. Simmer for 5 minutes over medium heat until the cabbage is tender. Return the browned kielbasa to the pot and warm through, then season with salt and pepper.
  2. Stir in fresh dill right before serving and turn off the heat so the dill stays bright, with a visible green fleck throughout the soup.

Notes

For the best flavor, caramelize the kielbasa in a hot pot until you see browned edges, then scrape the browned bits into the soup during sautéing. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop to avoid breaking the cream. Freezing is not recommended because the potatoes and cream can turn grainy after thawing. If you want a lighter option, use half-and-half instead of heavy cream for a similar creamy body.