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Creamy Kielbasa and Potato Soup

Creamy Kielbasa and Potato Soup

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A hearty and quick meal or side dish. If you desire a thicker soup (I do), add a milk and flour mixture, and let simmer until desired thickness. Enjoy!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 1608 mg
  • 64%

Based on a 2,000 calorie diet


  1. In a large pot over medium heat, combine potatoes, onion, celery, beef broth, chicken broth, and water. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15 minutes. Stir in sausage and condensed soup and continue to simmer until heated though and slightly thickened. Season with pepper. Serve hot.
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4 stars as written, but 5+ plus with these modifications: add 1/2 cup chopped carrots, an extra stalk of celery, 1 1/2 cups frozen corn, 2 chopped cloves of garlic, and cream of potato soup instead of cream of chicken. Seasoned with white and black pepper, parsely, and oregano and threw in a bay leaf. Also stirred in about a cup of shredded cheese, let simmer for 15 minutes, and it thickened up beautifully. Result? CREAMY & DELICIOUS!!! We loved this; both agreeing it is the best potato soup we've ever had!

Clifford Randall Lyde

Extremely easy, extremely tasty! I used several of the revisions posted by others including adding a can of cream of celery soup, using the full pound of kielbasa, adding carrots and an extra stalk of celery. I also used whole milk instead of the water and red potatoes (skin on) because they hold together the best and are less likely to dissolve into mush. I started by sautéing the onions, carrots and celery in a light drizzle of olive oil before adding the other ingredients. This is a keeper!

Sarah Jo

This was simple, used on hand ingredients and didn't cost much to make. This is a nice base soup but if I make this again, I'll play with the recipe a bit to goose it up.