Kielbasa potato soup is a hearty soup filled with sausage, potatoes, and shredded cheddar cheese. Pair this creamy, comforting soup with some crusty bread or a side salad for a quick and filling weeknight meal.
In a stock pot over medium heat, add olive oil. Add sliced kielbasa to pan and brown on both sides, about 3 to 4 minutes. Remove sausage from pan, cover, and set aside. (leaving excess grease in the pan). Add onions and cook for 2 to 3 minutes, or until they begin to lightly brown around the edges. Add garlic and cook another 30 seconds.
Add flour and stir to coat onions. Cook for 1 minute, then slowly add chicken broth, whisking to incorporate. While whisking, scrape up any browned bits coating the bottom of the pan.
Add milk, potatoes, cooked kielbasa, paprika, and red pepper flakes, stirring to incorporate. Bring to a boil, then cover and reduce heat to low. Simmer for about 8 to 10 minutes, or until potatoes can be pierced through easily with a fork.
Remove pot from heat and stir in shredded cheese until melted. Do a taste test and add additional salt as needed. Portion into bowls and serve.
Additional salt has been excluded from this recipe due to the sodium in the chicken broth and kielbasa. If using a low sodium broth, you may want to add additional salt to taste.
Milk can be substituted with half & half for a creamier, richer soup.
Leftovers can be refrigerated for 2-3 days. This soup reheats well in a saucepan over medium heat, or in the microwave.