Sausage Potato Soup
A heartwarming bowl of sausage potato soup featuring rich, smoky kielbasa, tender potatoes, and bright carrots in a creamy base, perfect for weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 1 pound kielbasa sausage, sliced Smoky sausage that infuses flavor. Turkey kielbasa is a lighter alternative.
- 4 medium potatoes, diced Use Yukon Gold or Russets for creamy texture. Sweet potatoes can be mixed in.
- 2 carrots, sliced Adds color and sweetness; baby carrots can be used for convenience.
- 1 onion, chopped Sweet or yellow onions work best.
- 4 cups chicken broth Use low-sodium or vegetable broth for a vegan option.
- 1 cup heavy cream Can substitute with half-and-half or a dairy-free alternative.
- to taste salt and pepper Essential for seasoning.
- as needed fresh parsley, optional for garnish Adds freshness and visual appeal.
Instructions
Cooking Steps
- Heat a large pot over medium-high heat. Add the sliced kielbasa and cook until browned, about 5-7 minutes.
- Toss in the chopped onions and stir until they turn transparent, about 3-4 minutes.
- Stir in the sliced carrots and diced potatoes, mixing well.
- Add the chicken broth and bring to a rolling boil.
- Reduce heat and let it simmer for 15-20 minutes until the veggies are tender.
- Pour in the heavy cream and stir well. Season with salt and pepper to taste and simmer for another 5 minutes.
- Ladle the soup into bowls and garnish with fresh parsley if desired.
Notes
Best enjoyed with crusty bread or a fresh salad. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat gently.