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Potato Kielbasa Soup

This potato kielbasa soup recipe is full of cheese, crispy sausage pieces, and potato chunks! It’s a hearty and cheesy soup, perfect for lunch or dinner.

white bowl of potato kielbasa soup garnished with cheese

My Eastern European heritage has definitely influenced my life and what I eat. My Austrian grandmother was a baker and my Hungarian grandfather was a butcher.

Together, they grew currants, grapes, pears, and all of the traditional vegetable garden veggies in their Chicago backyard. Nothing went to waste – they canned everything. Or turned it into lecso.

I find myself gravitating towards all of the ingredients and foods I used to eat at grandma’s house. She is truly the inspiration behind my love of food. There was always hot soup available and sausage. Lots of sausages. Thanks, gramps, for your contribution!

So, in a way, this is kind of my recipe for them. Awwww…

potato kielbasa soup in a dutch oven with a wooden spoon

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Cheesy Potato Kielbasa Soup

This is a very hearty and rich soup. It’s the kind of soup that sticks to your ribs and warms up your entire body. 

How to make potato kielbasa soup

Begin by sautéing a sliced kielbasa sausage. You don’t want to overcook it, but it’s definitely better when the sausage pieces are a little crispy so keep that in mind when you’re standing at the stove. The directions call for 5-6 minutes of sauteing but if you want crispier sausage, make sure to adjust your cooking time.

When the sausage is fried, remove it from the Dutch oven (I love my Lodge dutch oven!) using a slotted spoon and set it aside on a plate covered with a paper towel to soak up some of the grease. Then add the veggies and saute them in the same pot.

You can see the full recipe below! This is just a general idea of how to make it. 

Add the chicken stock and potatoes to the pot; this is the longest part of the cooking process. Bring the stock to a boil and then reduce the heat to let the potatoes cook.

When the potatoes are tender, add the cooked sausage, milk, cheddar cheese, parmesan cheese, salt, and pepper to the pot. Once the cheese is melted and the soup is bubbling hot, it’s time to serve your soup.

Stir in some parsley, for color and flavor, and pair each bowl with a chunk of crusty bread. Yummmm.

2 bowls of potato kielbasa soup with chunks of crusty bread
up close photo of potato kielbasa soup

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potato kielbasa soup in a white bowl with a blue rim

Potato Kielbasa Soup

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This potato kielbasa soup recipe is full of cheese, crispy sausage pieces, and potato chunks! It's a hearty and cheesy soup, perfect for lunch or dinner.


  • 1 tablespoon olive oil
  • 1 pound kielbasa, cut into ½ inch pieces
  • 2 garlic cloves, minced
  • ½ cup finely diced yellow onion
  • ½ cup peeled and finely diced (2 large carrots)
  • ½ cup finely sliced celery (2-3 stalks)
  • 4 cups chicken stock
  • 1 1/2 pounds potato, cut into cubes
  • 2 cups milk
  • 2 cups shredded cheddar cheese
  • ½ cup shredded parmesan cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup chopped parsley


  1. Add olive oil to a Dutch oven or soup pot and heat over medium-high heat. Add the sausage and cook for 5-6 minutes, stirring frequently. Remove the sausage using a slotted spoon.
  2. Add garlic, onions, carrots, and celery and sauté for 2 minutes.
  3. Add the chicken stock and potatoes. Bring to boil and then reduce heat. Cover and cook for 15 minutes, or until the potatoes are tender.
  4. Add the cooked sausage, milk, cheddar cheese, parmesan cheese, salt, and pepper. Stir and cook on low heat 5-10 minutes longer, until the cheese has melted.
  5. Stir in parsley before serving.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 336Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 54mgSodium: 817mgCarbohydrates: 21gFiber: 2gSugar: 4gProtein: 15g
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Wednesday 20th of May 2020

Can this be made in the crock pot? And if so how long would it cook?


Thursday 21st of May 2020

Hi Beth, I haven't made it in a crockpot but I think it could be done. I would suggest cooking for 3 hours on low and add the cheese and milk/cream at the very end. I haven't actually made it in a crockpot however, so you may need to adjust.


Sunday 17th of May 2020

Just made this for supper on a chilly rainy day!! Oh my goodness!! Sooo good!! Whipped me right back to childhood!!


Sunday 26th of April 2020

Made this today and it was so good! For those ending up with a big glob of cheese, I suggest shredding the cheese yourself. Prepackaged shredded cheese can sometimes not melt the best because of the additives. Also incorporate the cheese little by little and not all at once and that will help too. Made the recipe exactly as posted (minus carrots because my husband is allergic). Will definitely make again! Thank you

Raelene R

Monday 20th of April 2020

Delicious!! I used salted butter instead of olive oil to sautee the sausage and vegetables. I did cook the sausage a little longer than recommended to get the flavor in the bottom of the pan. I did not drain before I sauteed the vegetables. I did not use carrots. Instead, I swapped them out for sweet corn. I used 2% milk, if that matters to anyone. I’m so happy with the changes. I will definitely make this recipe again. Very good with a loaf of Vienna bread!


Sunday 5th of April 2020

Soup was great. The next time I make it, I plan to use an immersion blender on the potatoes before I add the kielbasa and cheese just to try it with a thicker soup base.


Monday 6th of July 2020

@MMC, for a thicker base saute 1/4 cup of butter, after melted add 1/4 cup of flour, stir and cook for 1 minute, then add the milk and cheeses and add to soup not add milk and cheeses to pot also, just make the base with the milk and cheese the recipe calls for....cook all other ingredients as recipe states....creamier and more stable base using my suggestions