Wednesday, February 9, 2011

Recipe #90: Creamy Kielbasa and Potato Soup

Usually when I have kielbasa or smoked sausage, I either cut it into coins, fry it up and serve it with sauerkraut, or I leave it whole and fry it up, and serve it with sauerkraut in a bun.  This time, I wanted to try something different.  OMG.... this is FANTASTIC (and I've burned my mouth a few times already...)- perfect for a freezing Cleveland dinner-time!  Reminds me somewhat of loaded baked potato soup.  I found this recipe on and highly modified it, so here's my version:


8-10 baby redskin potatoes, skin on, cut into 6-8 pieces each
1 onion, chopped
2 cloves garlic, chopped
2 stalk celery, cut down the middle, and then into 1/2 inch pieces
2 carrots, cut down the middle and then into 1/2 inch pieces
1.5c frozen corn or a can of corn
1 (14 ounce) can beef broth
1 (14.5 ounce) can chicken broth
1 cup milk
1 pound kielbasa sausage or smoked sausage, sliced into 1/2 inch pieces
2 (10.75 ounce) cans condensed cream of chicken soup/cream of potato
ground black pepper to taste
parsley, oregano, bay leaf to taste
1 cup shredded cheddar, plus more for topping


In a large pot over medium heat, combine potatoes, onion, celery, beef broth, chicken broth, seasonings, and milk. 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 (about 10 minutes or so) and slightly thickened. Season with pepper. Serve hot, topped with shredded cheese.


  1. This is not HIGHLY modified. In fact, you used the exact same words as the original recipe...shame shame.

  2. The ingredients are. The method isn't.