If you're looking for a cozy, comforting meal you've come to the right place. This kielbasa potato soup ticks all the boxes for dinner on a cold day.
This creamy potato soup is loaded up with savory flavor from the smoky sausage and has a delicious "cheesy" broth all without gluten or dairy. I seriously couldn't stop at one bowl - I know your whole family is going to love it!
Kielbasa is probably my favorite type of sausage. If you feel the same, you should also try my kielbasa sheet pan dinner or this amazing chicken and sausage jambalaya.
Ingredient Notes
This delicious soup is made from simple ingredients that can be found in most grocery stores. It is both gluten free and dairy free as written, although you do need to be careful of hidden gluten with a couple of ingredients (see the notes below).
- Polska Kielbasa (Polish Sausage) - I always use North Country kielbasa, shown in the photo. It's not only gluten free and dairy free, it is also sugar free. The availability of gluten free kielbasa is kind of hit or miss, so you need to carefully check your labels. I used to recommend Hillshire Farms, but a couple of years ago they added oats to their recipe and they no longer have a gluten free label on the package.
- Fresh Potatoes - I recommend Yukon gold potatoes here, because they hold their shape well during cooking as well as releasing enough starch to help thicken the soup. Red potatoes would also work well. You can use Russet potatoes in a pinch, but they will start to break down a bit during cooking.
- Gluten Free Flour Blend - Any brand of gluten free flour blend should work fine here, just avoid single flours like almond flour. You need a starchy blend to thicken the soup. If you're not gluten free, use all purpose flour in the same measure.
- Gluten Free Chicken Broth (or Chicken Stock)- This is another ingredient that can contain hidden gluten, so if you're on a gluten-free diet make sure to check the labels for a brand that is marked gluten free. My favorite is Pacific Foods brand.
- Plant Based Cream - I used Silk brand plant based cream to make this soup amazingly creamy. I've also had good results with Country Crock plant based cream. If you're not dairy free, use regular heavy cream in the same measure.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - Use heavy whipping cream in place of the plant based cream.
- Not Gluten Free - Use all purpose flour in place of the gluten free flour.
- Add More Vegetables - I think some peas would be great in this soup. You can add about 1 cup of frozen peas in the last few minutes of cooking.
- Make it Spicy - You can add ¼ teaspoon of red pepper flakes along with the other spices to have a spicier soup.
- Add cheese - If you're not dairy free, you can stir in some fresh grated cheddar cheese at the end when the cream is added. I recommend about a cup, but you can measure with your heart. Avoid pre-shredded cheese as it will not melt as well.
How to Make Kielbasa and Potato Soup
This recipe is made all in one pot. I like to use my 5 quart Dutch Oven pot, but any large soup pot will do.
STEP 1: Add the oil to a large pot over medium heat. Add in the sliced sausage and cook until browned to your liking. I cook mine about 10 minutes, stirring occasionally.
Remove the cooked sausage to a plate and tent with foil.
STEP 2: Add the potatoes, onions, celery and carrots to the pot and cook until the onions are translucent.
STEP 3: Add the flour, minced garlic, salt, pepper, paprika, dry mustard and thyme to the sauteed vegetables. Cook while stirring for about 3 minutes. The flour should coat the vegetables and the garlic should be fragrant.
STEP 4: Slowly pour the chicken broth in while stirring. Stir until there are no lumps remaining.
STEP 5: Return the cooked kielbasa to the pot. Bring to a simmer and cook uncovered until you have fork tender potatoes. If you like a thinner soup, simmer with a lid on to reduce evaporation.
STEP 6: Finally, add the nutritional yeast and cream. Stir well and cook for 2-3 minutes. It should be thick with a velvety texture.
Add fresh parsley and serve.
Storage
Store leftover soup in an airtight container in the refrigerator for 3-4 days. In my opinion, the flavor of the soup is even better the next day. Reheat on the stove or in the microwave. I don't recommend freezing this soup.
More cozy soup recipes for a chilly day:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Kielbasa Potato Soup
Equipment
- 1 Dutch Oven 5 quart
Ingredients
- 2 Tablespoons Olive Oil
- 12 ounces Kielbasa Sausage cut into ¼" thick coins
- 1 ½ pounds Potatoes peeled and cut into bite sized pieces
- 1 Cup Yellow Onion diced
- 1 Cup Carrots sliced ¼" thick
- ½ Cup Celery diced
- ¼ Cup Gluten Free 1-to-1 Flour Blend or all purpose flour
- 3 cloves Garlic minced
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Paprika
- ½ teaspoon Dry Mustard
- 1 pinch Thyme
- 4 Cups Gluten Free Chicken Broth
- 1 Cup Plant Based Cream
- 1 Tablespoon Lemon Juice
- ¼ Cup Nutritional Yeast
- 2 Tablespoons Parsley chopped, optional
Instructions
- Add the oil to a large pot set over medium heat.2 Tablespoons Olive Oil
- Once the oil is hot, add in the sliced kielbasa. Cook until browned to your liking, stirring occasionally. It took about 10 minutes for me.12 ounces Kielbasa Sausage
- Transfer the cooked sausage from the pan to a plate and tent with foil.
- Add the potatoes, onions, carrots, and celery to the pot. Cook, stirring occasionally, until the onions are translucent.1 ½ pounds Potatoes, 1 Cup Yellow Onion, 1 Cup Carrots, ½ Cup Celery
- Add in the flour, minced garlic, and spices. Stir constantly for 2-3 minutes until the flour has coated the vegetables and the garlic is fragrant.¼ Cup Gluten Free 1-to-1 Flour Blend, 3 cloves Garlic, 1 teaspoon Salt, ½ teaspoon Black Pepper, ½ teaspoon Paprika, ½ teaspoon Dry Mustard, 1 pinch Thyme
- Slowly pour in the chicken broth while stirring. Stir until no clumps remain.4 Cups Gluten Free Chicken Broth
- Return the sausage to the pot. Bring the soup to a simmer uncovered and cook for 10-15 minutes or until the potatoes are fork tender.
- Stir in the cream, lemon juice, and nutritional yeast. Cook an additional 2-3 minutes.1 Cup Plant Based Cream, 1 Tablespoon Lemon Juice, ¼ Cup Nutritional Yeast
- Remove from the heat and stir in the parsley if you're using it. Now you're ready to serve!2 Tablespoons Parsley
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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