Kielbasa Potato Leek Soup is made with browned kielbasa, tender russet potatoes and vegetables like leeks, carrots and cabbage in a light broth. This simple one-pot soup that borders on being a stew is delicious, hearty and filling. Serves 8 in a little over an hour.

Kielbasa Potato Leek Soup

Lately The weather has been all over the place.

Here in Michigan this isn’t really a new revelation, but I still like to complain about it! One day it’s a mild 40-ish degrees and then we get a ton of rain, followed by 6+ inches of snow. Repeat the next week. We are on the verge of spring and yet winter keeps stirring up drama, annoying. It’s on these days when the temperature is 22° or below that we make soup. Really I could eat soup at any degree but it does hit differently on a chilly afternoon or evening.

This Kielbasa soup is the latest and greatest recipe to come out of my kitchen. It’s filled with browned kielbasa, tender potatoes and lots of vegetables. It’s borderline a hearty stew that envelopes you in a warm embrace after each bite.

Kielbasa Potato Leek Soup

And bonus! The leftovers are even better rewarmed the next day.

ingredients for Kielbasa Potato Leek Soup

To Make This Kielbasa Potato Leek Soup You Will Need:

  • extra light olive oil
  • kielbasa
  • butter
  • leeks
  • yellow onion
  • carrot
  • celery
  • russet potatoes
  • low-sodium chicken stock or broth
  • kosher salt
  • freshly ground black pepper
  • green cabbage
  • parsley

prepped veggies on a plate

Start by prepping your veggies. You will need 3 medium leeks, 1 medium yellow onion, 2 medium carrots sliced into half moons, 2 ribs of celery, chopped and 3 cloves minced fresh garlic.

What The Easiest Way To Clean Leeks?

Start by trimming off the top, tough dark green parts. Slice the leek in half from top to bottom, keeping the root end intact. Fan each half under a steady stream of cool water to rinse away any sand. Pat dry with a clean kitchen towel or paper towel and slice or chop.

add olive oil and kielbasa to a dutch oven

Add 1 teaspoon extra light olive oil to your dutch oven. Add in 12 to 13 ounces of halved and sliced kielbasa. 

browned kielbasa in dutch oven then transfer to a bowl

Cook over medium to medium-low heat until browned about 8 to 10 minutes, then transfer to a clean bowl or plate and set aside. If the sausage casing happens to peel off each piece, simply leave or discard. It’s edible but I personally pick it out and discard it.

Shout out to Koegel’s! A 100+ year Michigan company that makes the best products. (not sponsored but if you know, you know) 

add butter to dutch oven

Next drop 1 tablespoon unsalted butter into the empty pot.

add veggies and garlic with salt

Add in leeks, onion, carrot and celery with the garlic and season with a pinch of kosher salt.

sauteed veggies

Cover, and stir occasionally until softened (about 10 minutes), scraping the browned bits up from the bottom of the pot. 

prepped cabbage in a bowl

While those veggies are sautéing, roughly chop 2 cups of green cabbage.

prepped potatoes in a bowl

And scrub and roughly chop 2 medium russet potatoes.

add potatoes, broth and water with potatoes in pot

Once the veggies are all soft and tender, add in the potatoes, 8 cups of low-sodium chicken stock or broth and 2 cups of water.

cover and cook

Give it a stir before covering. Bring to a boil over high, then reduce the heat to low and simmer for 30 minutes.

potatoes should be fork tender

Or until the potatoes are fork tender.

add cabbage and browned kielbasa

Next add in the cabbage and browned kielbasa.

stir until heated through and cabbage is wilted and tender

Stir, and simmer until the cabbage has wilted. About 20 minutes or longer depending on how tender you want the cabbage to be.

add parsley, salt and pepper to taste

Add in 1 tablespoon minced fresh parsley and season with kosher salt and freshly ground black pepper to taste.

stir and serve

This is such a simple yet cozy, satisfying and filling soup! I personally love the cabbage with the potato and kielbasa. SO GOOD.

Kielbasa Potato Leek Soup

Ladle soup into bowls and sprinkle with extra parsley and black pepper.

Kielbasa Potato Leek Soup

Serve with sliced bread or a grilled cheese sandwich.

Click Here For More delicious Homemade Soup Recipes!

Kielbasa Potato Leek Soup

Enjoy! And if you give this Kielbasa Potato Leek Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Kielbasa Potato Leek Soup

Kielbasa Potato Leek Soup
Print Recipe Pin Recipe
No ratings yet
Leave a Review »
Yield: 8 servings

Kielbasa Potato Leek Soup

Kielbasa Potato Leek Soup is made with browned kielbasa, tender russet potatoes and vegetables like leeks, carrots and cabbage in a light broth. This simple one-pot soup that borders on being a stew is delicious, hearty and filling.

Ingredients

  • 1 teaspoon extra light olive oil
  • 12 ounces kielbasa
  • 1 tablespoon unsalted butter
  • 3 medium leeks, light and white parts *see notes
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into half-moons
  • 2 ribs celery, diced
  • 2 medium russet potatoes, quartered and roughly chopped (1½ inch pieces)
  • 8 cups low-sodium chicken stock, or broth
  • 2 cups water
  • 2 cups green cabbage
  • 1 tablespoon parsley, minced
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Instructions 

  • Add olive oil to your dutch oven with sliced kielbasa. 
  • Cook over medium to medium-low heat until browned about 8 to 10 minutes, then transfer to a clean bowl or plate and set aside.
  • Add unsalted butter to the empty pot.
  • Add in the leeks, onion, carrot and celery with the garlic and season with a pinch of kosher salt.
    Cover, and stir occasionally until softened (about 10 minutes) scraping up the browned bits on the bottom of the pot.
  • Once those veggies are all soft and tender, add in the potatoes, chicken stock (or broth) and 2 cups of water.
    Give it a stir before covering. Bring to a boil over high, then reduce the heat to low and simmer for 30 minutes. Stir occasionally until the potatoes are fork tender..
  • Add in the chopped cabbage and browned kielbasa. Stir, and simmer until the cabbage has wilted. About 20 minutes or longer depending on how tender you want the cabbage to be.
  • Lastly, add in the minced parsley and season with kosher salt and freshly ground black pepper to taste.

Notes

What The Easiest Way To Clean Leeks?
Start by trimming off the top, tough dark green parts. Slice the leek in half from top to bottom, keeping the root end intact. Fan each half under a steady stream of cool water to rinse away any sand. Pat dry with a clean kitchen towel or paper towel and slice or chop.
Serving: 1g, Calories: 274kcal, Carbohydrates: 22g, Protein: 13g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 34mg, Sodium: 478mg, Potassium: 714mg, Fiber: 3g, Sugar: 4g, Vitamin A: 3253IU, Vitamin C: 17mg, Calcium: 63mg, Iron: 2mg