Comforting Kielbasa Potato Soup (Gluten Free!)

This easy Kielbasa Potato Soup recipe is comfort food in a bowl — and naturally gluten free! A cheesy sausage & potato soup that is reminiscent of a sausage & pierogies dinner, but… soupish. 

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Raise your hand if you like pierogies! If you like pierogies the same way I like pierogies, do I have a soup recipe for you: The taste of today’s Comforting Kielbasa Potato Soup reminds me so much of a sausage & pierogies dinner, I can’t even tell you. Potato soup is already the perfect fall comfort food, but adding in kielbasa (or smoked sausage) just takes things up another notch.

I also threw a bag of fresh spinach into this batch of soup to add more color and a few vitamins, but kale would be very nice texture-wise — if I hadn’t already used mine up in making homemade kale chips. This hearty soup uses no flour for thickening, making it completely gluten free.

Comforting Kielbasa Potato Soup

Ingredients

1 Tbsp olive oil
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
1 Tbsp minced garlic (about six cloves)
13-14 oz smoked sausage or Polska kielbasa, cut into quarters lengthwise, then chopped
2 lbs potatoes, cubed
4 cups chicken broth
1 tsp parsley
1/2 tsp seasoned salt
Black pepper, to taste
1/2 cup sour cream
1 cup cheddar or cheddar-jack cheese
8 oz spinach

Directions

Heat olive oil in a soup pot or Dutch oven for one minute over medium heat, then add in the onion and carrots. Saute for four minutes, stirring occasionally, then add garlic and sausage and saute for another three minutes.

Stir in potatoes, broth, seasoned salt, pepper, and parsley and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes or until potatoes are tender.

Reduce heat to low. Stir in sour cream, then stir in the cheese. Continue to stir over low heat until cheese is melted and incorporated into the soup. Wilt in spinach by the handful until the whole bag is incorporated into the soup, then serve.

Note: I used a couple of rainbow carrots from my Imperfect Produce box in today’s soup, but any carrots will do. I also used a mix of red and small russet potatoes, because that’s what I had on hand, but don’t get hung up on that precise mixture. If you must, you can lighten this soup up a little by substituting turkey kielbasa and reduced fat cheese.

Potato Soup that tastes like pierogies…

Maybe it’s just me with the pierogies thing, though, so let me know once you try this comforting kielbasa potato soup for yourself. Middle School Guy put away his whole bowl in record time and went for seconds, even though he’s not normally a huge spinach fan — so, we’ll call this one a win! So much flavor in this hearty & filling potato soup recipe; it’s a dinner unto itself.

Comforting Kielbasa Potato Soup, printable recipe

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Comforting Kielbasa Potato Soup

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The taste of today’s Comforting Kielbasa Potato Soup reminds me so much of a sausage & pierogies dinner, I can’t even tell you!

Course dinner

Cuisine soup

Keyword comfort food, gluten free, kielbasa, potato soup, potatoes, soup

Total Time 1 hour hour

Servings 6

Author Rachel Singer

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion chopped
• 2 medium carrots peeled and chopped
• 1 Tbsp minced garlic about six cloves
• 13-14 oz smoked sausage or Polska kielbasa cut into quarters lengthwise, then chopped
• 2 lbs potatoes cubed
• 4 cups chicken broth
• 1 tsp parsley
• 1/2 tsp seasoned salt
• Black pepper to taste
• 1/2 cup sour cream
• 1 cup cheddar or cheddar-jack cheese
• 8 oz spinach

Instructions

• Heat olive oil in a soup pot or Dutch oven for one minute over medium heat, then add in the onion and carrots. Saute for four minutes, stirring occasionally, then add garlic and sausage and saute for another three minutes.
• Stir in potatoes, broth, seasoned salt, pepper, and parsley and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes or until potatoes are tender.
• Reduce heat to low. Stir in sour cream, then stir in the cheese. Continue to stir over low heat until cheese is melted and incorporated into the soup. 
• Wilt in spinach by the handful until the whole bag is incorporated into the soup, then serve.

Notes

I used a couple of rainbow carrots from my Imperfect Produce box in today’s soup, but any carrots will do. I also used a mix of red and small russet potatoes, because that’s what I had on hand, but don’t get hung up on that precise mixture. If you must, you can lighten this soup up a little by substituting turkey kielbasa and reduced fat cheese.

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