Kielbasa Potato Soup
A warm and comforting soup made with smoked kielbasa, potatoes, and sweet corn, perfect for cozy evenings with family.
Ingredients
Main Ingredients
- 1 pound smoked kielbasa, sliced You can also use turkey kielbasa for a lighter option.
- 8 average potatoes, peeled and cubed Yukon Gold or Russet are recommended for creamy consistency.
- 2 cups frozen corn Fresh corn can be used in summer.
- 2 cups chicken broth Use low-sodium for reduced salt intake.
- 2 sticks celery, sliced Adds freshness and crunch.
Instructions
Preparation
- Start by gathering all your ingredients.
- In a large pot, over medium heat, sauté the sliced kielbasa until it is lightly browned.
- Toss in your freshly sliced celery and sauté for an additional 2-3 minutes until fragrant and soft.
- Add the cubed potatoes and stir them into the mixture, letting them mingle with the kielbasa and celery.
- Throw in the frozen corn without defrosting.
- Carefully add the chicken broth and scrape the bottom of the pot.
Cooking
- Bring the mixture to a boil, then reduce the heat to medium-low.
- Let it simmer for about 20-25 minutes until the potatoes are tender.
- Taste and season with salt and pepper as desired.
- Once cooked, serve with optional garnishes like chopped parsley or a dollop of sour cream.
Notes
Don’t rush the browning, adjust ingredients to your taste, and consider serving with cornbread or crusty bread. Leftovers can be stored in the fridge for up to three days.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 4gSodium: 800mgFiber: 5gSugar: 3g
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