Nona’s Potato Kielbasa Soup

Potato Kielbasa Soup

Servings 8


  • 2 lb Kielbasa Cut into bite size pieces
  • 2 tbsp Olive oil
  • 5 Cloves of garlic Minced
  • 1 c Onion Diced
  • 1/2 c Carrots Diced
  • 4 c Chicken stock
  • 2 lbs Red potatoes Cut into 1/2" cubes
  • 2 c Heavy Cream
  • 2 c Mexican cheese shredded
  • 1/2 c Parmesan cheese shredded
  • 1/4 tsp Kosher salt
  • 1/4 tsp Ground pepper
  • 1/4 c Parsley fresh


  • Fry oil and kielbasa in a large pot for 10 minutes or until slightly browned.
  • Remove kielbasa from pot and add garlic, onion and carrots to pot. Sauté for 5 minutes.
  • Add the potatoes and chicken stock to the pot and bring to a slow boil. Boil until potatoes are tender (about 10 to 15 minutes)
  • Add the heavy cream and cheeses. Stir until the cheeses are melted and incorporated into the soup. Turn off heat.
  • Stir in the kielbasa and the parsley before serving.

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