Crock Pot Kielbasa and Potato Soup

Smoky kielbasa and tender potatoes in a creamy cheddar broth make this Crock Pot Kielbasa and Potato Soup a hearty, budget-friendly dinner. It's simple, filling and perfect for cold nights.

Smoky kielbasa, tender potatoes and a creamy cheddar broth make this a hearty, budget-friendly soup for cold nights. Kielbasa is already fully cooked and packed with smoky flavor, so it seasons the soup beautifully as it simmers. A simple roux, sour cream and cheddar turn the broth thick and creamy, while carrots and celery add color and sweetness.

Why You’ll Love This Recipe

• Smoky, savory flavor in every bite
• Budget-friendly ingredients
• Hearty enough for a full meal
• Easy to customize

Ingredients for Kielbasa and Potato Soup

• 14 oz (400 g) smoked kielbasa, sliced into half-moons
• 2 lbs (900 g) russet potatoes, peeled and diced
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups (960 ml) chicken broth
• 1 tsp smoked paprika
• 1 tsp dried parsley
• 1/2 tsp black pepper
• 1/4 cup (57 g) butter + 1/4 cup (30 g) flour
• 1 1/2 cups (360 ml) whole milk
• 1/2 cup (120 g) sour cream
• 1 1/2 cups (150 g) cheddar, shredded
• Toppings: cheddar, crispy turkey bacon, green onions

Ingredient Notes

• Kielbasa: Polish kielbasa is classic, but any smoked sausage works. Browning it first adds great flavor.
• Sour cream: Adds a subtle tang. Stir it in at the end so it stays smooth.
• Vegetables: Carrots and celery add sweetness and texture. Add a handful of spinach at the end if you like.

Full measurements and printable instructions are in the recipe card below.

How to Make Kielbasa and Potato Soup

Step 1

Brown the kielbasa slices in a skillet for 3-4 minutes for extra flavor (optional), then add to the crock pot.

Step 2

Add the potatoes, onion, carrots, celery, garlic, broth and seasonings.

Step 3

Cover and cook on LOW 6 hours or HIGH 3-4 hours.

Step 4

Make a roux: melt butter, whisk in flour, cook 1 minute, then whisk in milk until thick.

Step 5

Stir the roux and sour cream into the soup, then add cheddar until melted.

Step 6

Cook 15 minutes more on HIGH. Serve with cheddar, turkey bacon and green onions.

Tips for the Best Results

• Browning the kielbasa first adds a lot of flavor.
• Stir in the sour cream at the end so it doesn't curdle.
• Turkey kielbasa makes a lighter version.

Variations to Try

• Add shredded cabbage for a classic Eastern European touch.
• Swap cheddar for smoked Gouda for even more smoky flavor.
• Add a can of drained white beans for extra heartiness.

What to Serve With It

Serve with rye bread, soft pretzels or crusty bread and butter. A crisp cucumber salad or pickles on the side cuts through the richness nicely.

Storage and Reheating

Turkey kielbasa works well for a lighter version. Store leftovers in an airtight container in the fridge and reheat gently on the stove over medium-low heat, stirring often.

Frequently Asked Questions

Can I use another smoked sausage?

Yes. Any fully cooked smoked sausage or andouille works.

Can I add cabbage?

Yes! Add 2 cups shredded cabbage with the potatoes for a classic combo.

How do I store leftovers?

Refrigerate up to 4 days; reheat gently and add a splash of milk.

Final Thoughts

Smoky, creamy and seriously satisfying. This soup will warm you up from the inside out.

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