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.

Course Soups, Stews & Chilis

Cuisine American

Keyword cabbage, cheesy potatoes, easy soup recipe, kielbasa

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 274

Author Laurie McNamara

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 cloves garlic minced
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

US Customary - Metric

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.

Nutrition