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Kielbasa Potato Soup is so creamy, packed with buttery potatoes and browned Kielbasa sausage in a smooth & rich creamy broth. Your whole family will love this potato and smoked sausage soup recipe.
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Cheesy potato sausage soup
Potato Kielbasa soup is extremely comforting and filling. You can make this easy instant pot soup with few ingredients and under 30 mins.
This soup tastes amazing and stores well too. Such a wonderful candidate for weeknight meal preps.
For a low carb version, you can even switch the potatoes with cauliflower.
Ingredients & Substitutions
Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.
- Potatoes: Russet potatoes. You can also use Yukon gold potatoes.
- Sausage: Smoked Polish Kielbasa. You can use any Kielbasa you want to, like pork kielbasa or turkey kielbasa. Kielbasa actually means sausage in Polish. You can also swap the Kielbasa with Italian or Cajun sausages.
- Veggies: Carrots and celery.
- Aromatics: Yellow onion and garlic.
- Seasonings: Smoked paprika, ground black pepper and salt according to your own personal taste preference.
- Dairy: Heavy whipping cream, sharp cheddar cheese. For a lighter version you can swap the cream with whole milk or 2 % milk or half and half.
- Cooking fat: Any neutral oil like extra light or light olive oil and butter. For a low-calorie version, you may skip using butter.
- Better than bouillon chicken base: Stir the better than bouillon chicken base into warm water to make an instant homemade chicken stock. Tastes so much better than the store-bought versions.
- Thickener (optional): Corn starch slurry. 1:1 cornstarch and water mixed together to form a slurry. This is a naturally gluten free thickener. If you prefer a thicker sausage potato soup than use this at the end.
Tips for success
- Non- curdled dairy: Add warm heavy whipping cream to the soup. This will prevent the cream from curdling. Also, turn off the instant pot and then add the cream and the cheddar cheese. Add the cheddar cheese at the end. Stir constantly until the cheese completely melts and blends into the soup. This will also help to prevent the cheese from curdling.
- Best potatoes: Use either russet or Yukon gold potatoes for a creamier soup.
- Spicy Kielbasa soup: Add red pepper flakes for a spicy soup.
- Soup consistency: We prefer a thicker soup. Hence, we mashed a few cooked potatoes with the back of a ladle and also added a simple cornstarch slurry to thicken the soup. However, you can totally skip the cornstarch slurry and naturally thicken the soup by mashing a few cooked potatoes with the back of your ladle.
- Cut back calories: Sub the butter with oil. Drain the sausage fat. Sub the heavy whipping cream with either half & half or whole milk or 2% milk or fat free milk. You can also sub the potatoes with cauliflower florets. In that case, just cook the soup on high pressure for just 3 mins. followed by 5 mins natural release.
How to make Potato kielbasa soup?
Find the detailed step by step recipe along with measurements + Video at the bottom of the post.
Learn how to make the soup in your instant pot.
Step #1 Brown Sausage
- Brown sausage: Set the instant pot on high heat on sauté mode. Add butter & oil and brown the diced sausage equally on both sides. Once done set a few browned sausage pieces aside for garnishing the soup.
Step #2 Sauté veggies & aromatics
- Sauté veggies: Add the onion, garlic, celery and carrots into the instant pot and sauté for 1 min. Add the seasonings along with the salt and sauté for another 30 seconds. Place the potatoes and mix well until the seasonings change color and star
Step #3 Pressure cook soup
- Deglaze pot: Add the potatoes and give everything a good stir. Add the stock and deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles and prevent the burn error. Cancel the sauté mode.
- Pressure cook soup: Secure the lid of the instant pot and pressure cook on high for 6 mins followed by 10 mins natural pressure release. Mash a few cooked potatoes with the back of a ladle.
Step #4 Add dairy
- Add dairy: Add the warm heavy whipping cream. Mix well. Than, add ½ the quantity of the grated sharp cheddar cheese. Stir well until the cheese completely melts and incorporates into the soup. Add the rest of the grated cheddar and stir well until the cheese completely melts.
- Thicken soup: Hit the sauté mode and set it on low heat. Now, add the corn starch slurry and stir briskly until the soup thickens. Turn off the instant pot and serve the Polish sausage soup garnished with browned sausage pieces and freshly chopped parsley (optional). Enjoy!
Serving Ideas
This Kielbasa potato soup is very filling and rich. You can easily make a hearty meal out of it and some crusty bread on the side. However, we don't mind these extra sides once in a while to accompany this easy sausage soup recipe.
- A light crisp salad on the side.
- Ant crusty bread like sour dough or French baguette for dipping into the chowder.
- Corn bread.
- Biscuits.
- Bread sticks.
- Air fryer garlic bread.
- Air fryer smashed brussel sprouts.
- Air fryer roasted beets.
- Air fryer carrots and potatoes.
- Butternut squash fries air fryer.
- Instant pot Moroccan couscous.
Leftovers & storage
Fridge: You can store the creamy potato kielbasa soup for up to 5 days in the fridge in air tight containers.
Freezer: You can freeze the soup for up to 2 months. Use heavy duty individual portion control freezer safe bags or containers. Thaw overnight in the fridge and follow the reheating directions shared below.
Reheating directions
Microwave oven: Reheat the thawed or fridge cold soup in the microwave oven until warm or hot. Serve immediately. The frozen soup when thawed might look curdled, just give it a gentle stir and then proceed with reheating.
Stove top: Place a heavy bottomed saucepan or pot over medium high heat on the stove top. Transfer the Kielbasa soup and reheat it stirring often. Serve immediately. You can add milk or water to adjust the consistency.
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- Instant pot creamy chicken noodle soup.
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- Instant pot easy lasagna soup.
- Potato Corn Chowder.
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Kielbasa Potato Soup
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Ingredients
- 14 oz Kielbasa Sausage (**340 gms. Dice into half moons.)
- 3 cups potatoes (**russet or Yukon gold or yellow potatoes peeled & diced into ½ inch cubes.)
- 1 cup onion (**roughly chopped.)
- 1 cup celery (**roughly chopped.)
- 1 cup carrots (**diced into small squares.)
- 1.5 tbsp garlic (**minced.)
- 1 tbsp butter
- 2 tbsp Oil (**extra light or light olive oil or avocado oil.)
- Salt (to taste) (**add according to your own personal taste preference.)
Seasonings
- 1 tsp Paprika (**smoked paprika.)
- 1 tsp Ground Black Pepper
Dairy
- ¾ cup Heavy Whipping Cream (**warm.)
- 2 cups cheddar cheese (**sharp cheddar cheese.)
Liquid
- 3.5 cups Water (**warm.)
- 1 tbsp Better Than Bouillon (**stirred well into the warm water to form an instant homemade chicken stock.)
Thickener
- 3 tbsp Cornstarch (**stirred into 3 tbsp water to form a slurry.)
Equipment Used
Instructions
Brown Sausage
- Set the instant pot on SAUTE mode set on HIGH heat. Add butter & allow them to become moderately hot. Next, gently release the diced Kielbasa and allow them to brown well from both sides. Stir them from time to time to flip sides. Once done, keep aside a few browned sausage pieces in a bowl. You can use them later to garnish the soup.
Sauté aromatics & veggies
- Add the chopped onion, celery, carrots and garlic into the instant pot and sauté for 1 min. Now, add the salt (according to your own personal taste preference) and all the seasonings mentioned above in the "seasonings" section of the Ingredients list. Sauté for 30 secs. Than, add the peeled & diced potatoes and sauté for 30 secs. Cancel the Sauté mode.
Deglaze pot
- Add the stock and deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles and prevent the burn error. Do not rush this step.
Pressure cook
- Secure the lid of the instant pot, seal the valve and PRESSURE COOK on HIGH for just 6 mins. Once the cooking cycle is over the instant pot will begin to beep. Wait for 10 mins natural pressure release. Than, release the rest of the pressure manually by turning the valve from the sealing to the venting position. Once the floating metal valve on top of the lid drops, open the lid carefully. Mash a few cooked potatoes with the back of your ladle. This will help thicken the soup. Cancel the pressure cook mode.
Add dairy
- Add luke warm or warm heavy whipping cream into the instant pot. Stir to mix well. Add ½ the amount of grated cheddar cheese. Stir briskly until the cheese completely melts and incorporates into the soup. Add the rest of the grated cheddar cheese and stir briskly until the cheese completely melts. At this stage, turn on the sauté mode and set it on low heat.
Add thickener
- Now, add the cornstarch slurry (**Read NOTES below) and stir to mix well. The low heat (sauté mode, low heat setting) will help thicken the soup. Stir often to prevent the soup from sticking to the bottom. Once, the soup is thickened turn off the instant pot and serve the potato kielbasa soup garnished with browned sausage pieces and freshly chopped parsley (optional). Enjoy!
Notes
- How to make cornstarch slurry: Add equal amount of cornstarch and water. Stir well to form a slurry.
- Kielbasa: "Kielbasa" in Polish means sausage. You can add any smoked polish sausage of your choice, like - pork or turkey kielbasa.
- Spicy version: For slight kick you can add red pepper flakes along with the other seasonings. You can also add some hot sauce after adding the stock. This will make the kielbasa potato soup spicy.
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