Ingredients
- 1 tbsp olive oil
- 4 (340g) Polish kielbasa sausages, sliced
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 large clove garlic, minced
- 2–3 sprigs fresh thyme (or ½ tsp dried thyme)
- 2 lbs potatoes, peeled and cubed (waxy potatoes like Yukon Gold work best)
- 1 litre / 4 cups chicken stock (or vegetable stock for a vegetarian option)
- 1 tsp salt (adjust to taste)
- 125ml / ½ cup double/heavy cream (or plant-based cream like oat cream)
- 50g / ½ cup Gloucester or cheddar cheese, grated
- 2 green onions, sliced
Ingredient Notes:
- Substitute kielbasa with turkey sausage or a plant-based alternative for dietary preferences.
- Use low-sodium stock to control salt levels, especially if kielbasa is particularly salty.
Instructions
Sauté the Kielbasa
Heat olive oil in a large soup pot over medium heat. Add the sliced kielbasa and cook until golden and slightly crispy. Remove the kielbasa and set it aside on a plate.
Cook the Vegetables
Using the same pot, sauté the chopped onion and celery in the remaining oil for 4-5 minutes until softened. Add the minced garlic and thyme, cooking for an additional 30 seconds to release their aroma.
Simmer the Soup
Pour in the stock, add the cubed potatoes, and a pinch of salt. Return half of the cooked kielbasa to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes or until the potatoes are fork-tender.
Blend and Finish
Ladle out half of the soup (avoiding the kielbasa) and blend until smooth using an immersion blender or regular blender. Return the blended soup to the pot and stir in the cream, grated cheese, and the remaining kielbasa slices. Simmer on low until the cheese is melted and the soup is warmed through.
Serve
Ladle the soup into bowls and garnish with sliced green onions and a sprinkle of grated cheese. Serve hot with crusty bread on the side.
Notes
Potato Choice Matters:
Use waxy potatoes like Yukon Gold for a creamier texture and better flavor. Avoid starchy varieties like Russets, as they can break down too much.
Control the Salt:
Since kielbasa and stock are naturally salty, be cautious when adding extra salt. Taste as you go for the perfect balance.
Blend for Creaminess:
Blending part of the soup creates a smooth, velvety texture while keeping some chunks for a hearty bite.
Substitutions Are Welcome:
Cream: Use oat or coconut cream for a dairy-free option.
Cheese: Try Parmesan, Gruyère, or your favorite melting cheese for a unique flavor twist.
Make It Spicy:
Add a pinch of cayenne or red pepper flakes for a little heat if you like spicy soups.
Serving Suggestion:
Pair the soup with crusty bread, garlic toast, or a fresh green salad for a complete meal.
Extra Garnishes:
Top with crispy bacon bits, a dollop of sour cream, or a sprinkle of fresh parsley for added flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: Polish-Inspired