Potato-Kielbasa Soup


Soup, Chili & Stew
Potato-Kielbasa Soup

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Potato soup with kielbasa sausage and cheese in bowl

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    Kielbasa, a smoked polish sausage, adds a nice bite to this hearty Cheddar-potato soup.

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    Servings and Ingredients

    Serves 6
    1 (12-oz) pkg. kielbasa sausage
    ¼ c. Hy-Vee salted butter
    4 medium russet potatoes, peeled and coarsely chopped
    2 medium parsnips, peeled and chopped
    1 medium onion, chopped
    ¼ c. Hy-Vee all-purpose flour
    3 c. Hy-Vee 33%-reduced-sodium chicken broth
    1 (8-oz) pkg. Hy-Vee finely shredded sharp Cheddar cheese (2 cups), plus more for garnish
    4 (1-oz) slices white American cheese, chopped
    1 (12-oz) bottle Baraboo pilsner or Baraboo wheat beer
    1 c. Hy-Vee heavy whipping cream
    1 tbsp. Hy-Vee Worcestershire sauce
    1 tbsp. Hy-Vee Dijon mustard
    ½ tsp. Hy-Vee kosher sea salt
    ⅛ tsp. ground white pepper
    ½ c. Hy-Vee crumbled bacon pieces, for garnish
    ¼ c. chopped fresh Italian parsley, for garnish
    6 slice(s) Hy-Vee Bakery marble rye bread, optional

    Things To Grab

    • 4-quart dutch oven
    • Blender or food processor


    1. Quarter kielbasa lengthwise and slice the lengths. Place kielbasa slices in a 4-qt. Dutch oven. Cook and stir over medium-high heat until browned. Remove kielbasa from Dutch oven and set aside. Reduce heat to medium and melt butter in same Dutch oven. Add potatoes, parsnips and onion. Cook and stir for 5 minutes. Add flour. Cook and stir for 1 minute more or until flour is coated with butter and mixture is bubbly. Stir in chicken broth. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 minutes or until vegetables are tender.

    2. Cool mixture slightly. Place 2 cups of mixture in a blender or food processor. Cover and blend or process until smooth. Return puree to Dutch oven.

    3. Add cheeses, beer, cream, Worcestershire sauce, mustard, salt, pepper and kielbasa. Cook over low heat until cheese melts, stirring occasionally.

    4. Serve soup topped with bacon pieces, parsley and additional shredded Cheddar cheese. If desired, cube slices of marble rye bread and serve on the side.

    Nutrition facts


    820 Calories per serving
    About 2 cups each

    Amounts Per Serving

    • Total Fat: 51g
    • Cholesterol: 160mg
    • Sodium: 1890mg
    • Total Carbohydrates: 61g
    • Protein: 28g

    Daily Values

    Vitamin A 30%
    Vitamin C 70%
    Iron 15%
    Calcium 45%

    Recipe Source:

    Seasons, October 2017