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Kielbasa Potato Soup

Kielbasa potato soup with caramelized sausage, Yukon gold potatoes, and tender cabbage simmered in a smoky broth and finished with heavy cream. This hearty Polish-American soup delivers savory depth with dill and caraway in every spoonful.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Kielbasa
  • 1 lb kielbasa Sliced into rounds.
Potatoes and vegetables
  • 3 lb Yukon gold potatoes Peeled and cubed.
  • 2 cup cabbage Shredded.
  • 1 onion Diced.
  • 3 carrots Diced.
  • 4 clove garlic Minced.
Broth and seasoning
  • 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 Add to taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the kielbasa
  1. Heat a large pot over medium-high heat and melt the butter. Brown the kielbasa rounds until caramelized, then remove and set aside.
Sauté aromatics
  1. In the same pot, sauté the onion and carrots for 4-5 minutes until softened. Add the garlic, caraway seeds, and smoked paprika and cook for 1 minute.
Simmer potatoes
  1. Pour in the broth and add the cubed potatoes. Simmer for 20 minutes, stirring occasionally, until the potatoes are tender.
Mash and add cabbage and cream
  1. Mash some of the potatoes in the pot to thicken the soup. Stir in the shredded cabbage and the heavy cream.
Finish with kielbasa and dill
  1. Simmer for 5 minutes until the cabbage is tender, then return the kielbasa to the pot. Season with salt and pepper, stir in the fresh dill before serving.

Notes

For extra creamy texture, mash the potatoes while they’re hot—aim for a mix of smooth and chunky. Store leftovers in the refrigerator up to 3 days; reheat gently to avoid curdling. Freezing is not recommended due to cabbage texture changes. For a lighter option, use half-and-half instead of heavy cream.