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Kielbasa Potato Soup

Kielbasa potato soup with tender Yukon gold potatoes and shredded cabbage simmered in a smoky broth, then finished with heavy cream for a silky texture. Caramelized kielbasa rounds add savory depth, while smoked paprika and caraway seeds bring classic Polish-American flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Polish-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Kielbasa potato soup
  • 1 lb kielbasa sliced into rounds
  • 3 lb Yukon gold potatoes peeled and cubed
  • 2 cup cabbage shredded
  • 1 onion diced
  • 3 carrots diced
  • 4 garlic minced
  • 5 cup chicken or beef broth
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1 tsp caraway seeds
  • 1 tsp smoked paprika
  • 2 tbsp fresh dill
  • 0.25 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Caramelize the kielbasa
  1. Heat butter in a large pot over medium-high heat, then brown kielbasa rounds until caramelized, 6-8 minutes, stirring occasionally. Transfer to a plate and set aside, leaving browned bits in the pot.
Build the flavor base
  1. Sauté onion and carrots in the same pot until softened, 4-5 minutes, keeping the heat at medium-high. Add garlic, caraway seeds, and smoked paprika and cook 1 minute, stirring until fragrant.
Simmer the soup
  1. Add chicken or beef broth and cubed Yukon gold potatoes, then bring to a simmer. Simmer 20 minutes, stirring once or twice, until the potatoes are tender.
  2. Mash some of the potatoes in the pot to thicken the soup, then add shredded cabbage and stir to combine. Stir in heavy cream and simmer 5 minutes, until the cabbage is tender.
  3. Return the caramelized kielbasa to the pot and heat through, 3-5 minutes, until warmed and bubbling at the edges. Season with salt and pepper to taste, then stir in fresh dill before serving, with a bright green cue on top.

Notes

Pro tip: mash just part of the potatoes—leave some cubes intact so the soup stays hearty instead of fully creamy. Store leftovers in the refrigerator up to 4 days; reheat gently to avoid thinning. Freezing is not recommended because heavy cream can separate when thawed. If you want a lighter option, use half-and-half instead of heavy cream for a less rich texture.