Sausage and Potato Soup
A thick, smoky soup with kielbasa, potatoes, and vegetables. The kind of thing that fixes a bad day.
Heat oil in a large pot over medium-high heat.
Add kielbasa slices and cook 3–4 minutes until lightly browned. Remove and set aside.
In the same pot, add onion, carrots, and celery. Cook 5 minutes until softened.
Add garlic, paprika, and thyme. Cook 1 minute.
Add potatoes and broth. Bring to a boil.
Reduce heat to medium-low. Simmer uncovered 15–18 minutes until potatoes are completely tender.
Use the back of a spoon or a potato masher to roughly mash about a quarter of the potatoes directly in the pot to thicken the broth.
Stir in milk and return kielbasa to the pot. Simmer 5 more minutes.
Taste and adjust salt and pepper. Serve hot.
Sodium is on the higher side in this recipe due to kielbasa and broth. Use low-sodium broth if available.
- Omit the milk for a thinner, brothier soup. Add an extra 250 mL of water instead.
- Any smoked sausage works — andouille, hunter sausage, or store-brand smoked sausage all produce similar results.
- Leftover soup thickens significantly overnight. Thin with water or broth when reheating.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace kielbasa or smoked sausage with a sausage labeled gluten-free (check the label — most major kielbasa brands are GF)
Potatoes, milk, and broth are naturally gluten-free. The sausage is the only item to verify.