Ingredients
Scale
- 4 Yukon Gold potatoes, diced
- 14 oz smoked kielbasa, sliced
- 1 cup sharp cheddar cheese, shredded
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and black pepper, to taste
- Optional: smoked paprika, mustard powder, corn, carrots, jalapeños
Instructions
- Melt butter in a large pot over medium heat. Add onion and celery; sauté until softened and slightly golden.
- Add garlic and cook for 1 minute, stirring to prevent burning.
- Add sliced kielbasa and brown on both sides for extra flavor.
- Stir in diced potatoes and pour in chicken broth, just enough to cover. Bring to a boil, then reduce to a simmer for 12–15 minutes, until potatoes are fork-tender.
- Stir in heavy cream and gradually add cheddar cheese, a handful at a time, until melted and smooth.
- Season with salt, black pepper, and optional spices like smoked paprika or mustard powder. Adjust thickness with more broth if needed.
- Let soup rest for 10 minutes before serving to allow flavors to meld.
Notes
Shred your own cheese for the best melting texture. Browning the kielbasa is key for depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg