Kielbasa Potato Soup – Smoky, Protein Packed and Healthy

Everyone needs a go-to potato soup that you can feel good about – welcome to this hearty and healthy Kielbasa Potato Soup recipe. This comforting soup is packed with savory turkey kielbasa, creamy potatoes, and a hint of smoky flavor, all without sacrificing nutrition. It’s the perfect way to warm up on a chilly day while fueling your body with goodness.

Inspiration for Kielbasa Potato Soup

I’ve always loved a good potato soup — I’m talking about the creamy, silky Panera’s potato soup in a bread bowl. Drooling! However I haven’t had that potato soup in over a decade because it’s normally full of heavy cream and lacking nourishing ingredients. I was thinking about this the other day and I was determined to create a potato soup I could feel good about. I still use some cream (in the form of half ‘n half) and a little bit of bacon but it is balanced with a leaner version of kielbasa sausage made with turkey. There’s protein and veggies and satiating flavor from smoked paprika and a little bit of white wine.

Other Nourishing Soups to Try

• Lemony Chicken Soup – brightens up the dreariest days, packed with veggies and protein.
• Creamy Chicken and Wild Rice Soup – made with honey nut squash and kale and can be made 100% dairy free!
• Chicken Chili – a tomato based chicken chili, made in a few minutes with an instant pot.

Kielbasa Potato Soup

Print Recipe

Prep Time:10 minutes mins

Cook Time:40 minutes mins

Ingredients

• 2.5 pounds russet potatoes peeled and cubed
• 1 medium onion diced
• 1 large carrot peeled and diced
• 2 celery stalks diced
• 3 slices of bacon uncooked diced
• 1 turkey kielbasa link sliced typically around 13 oz
• 1/2 tbsp avocado oil
• 1/2 cup white wine
• 2 cups chicken broth
• 2 cups water
• 1/2 cup half n half
• 1/4 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp celery seed
• 1 tsp salt and more to taste
• 1/2 tsp pepper and more to taste

Instructions

• In a large pot heat oil on medium heat. Saute the bacon, onion, carrots and celery until browned and soft.
• Remove sauteed mix from pot and set aside. Next, while the pot is still hot deglaze the pot with wine, scraping up the caramelized bits with a wooden spoon.
• Add in your cubed potatoes and cover with broth and 2 cups of water (may need slightly more or less than 2 cups – the goal is have the potatoes just covered with liquid). Add in 1 tsp of salt and 1/2 tsp pepper. Bring to a boil then turn down to simmer until fork tender, about 10-15 minutes.
• Remove from heat and pulse the potato chunks with an immersion blender. I like to pulse it until you have about 1/2 pureed potatoes and 1/2 still in chunks.
• Return the sauteed onion/bacon/veggies back to the pot and add in sliced kielbasa and remaining spices. Stir and bring back to a simmer for 5-10 minutes or until kielbasa is heated through.
• Lastly, add in half ‘n half stir until heated through. Serve with a thick slice of sourdough and top with fresh grated parmesan cheese and fresh minced parsley if desired.

Course: Dinner, Soup

Cuisine: American

Keyword: Kielbasa, Potato, Soup

Servings: 6 adults