Crockpot Kielbasa and Potato Soup
Crockpot kielbasa and potato soup is a thick, creamy soup loaded with smoked sausage, tender potatoes and a little bacon. It tastes like a rich chowder but takes 15 minutes of prep. The slow cooker softens the potatoes slowly, so they thicken the broth on their own.
8
servings20
minutes7
hoursSliced smoked kielbasa, gold potatoes and carrots simmer in chicken broth, then get a splash of cream at the end. A thick and filling soup.
Ingredients
1 lb smoked kielbasa, sliced in 1/4-inch coins
2 lb Yukon gold potatoes, peeled and cut in 3/4-inch cubes
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
5 cups low-sodium chicken broth
1 tsp dried thyme
1 tsp smoked paprika
1/2 tsp black pepper
1 bay leaf
1 tsp kosher salt, to taste
1 cup heavy cream
2 tbsp all-purpose flour
4 strips bacon, cooked and crumbled
2 tbsp chopped chives
Directions
- Put the potatoes, onion, carrots, celery and garlic in a 6-quart slow cooker.
- Lay the kielbasa coins over the vegetables.
- Add the broth, thyme, paprika, pepper and bay leaf. Stir to combine. Go easy on the salt now, since kielbasa is salty.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are completely tender.
- Remove the bay leaf. Use a potato masher to crush about a quarter of the potatoes right in the pot, to thicken the soup.
- Whisk the flour into the cream in a small bowl until smooth.
- Stir the cream mixture into the soup. Cover and cook on HIGH for 15 to 20 minutes until the soup thickens slightly.
- Do not let it boil after adding the cream. Taste and add salt as needed.
- Ladle into bowls and top with crumbled bacon and chives.
Notes
- Turkey kielbasa works for a lighter soup. Stir in a few handfuls of chopped kale or spinach for the last 15 minutes. Leave out the cream and use evaporated milk for a lighter finish. The soup keeps 4 days in the fridge. Potatoes can turn grainy after freezing, so freeze it before adding the cream if you plan to. Serve with crusty bread or cornbread.
Why this soup works in a slow cooker
Potatoes and smoked sausage are an old pairing, and the slow cooker handles both well. The sausage is already cooked, so it only needs to warm up and give its smoke and fat to the broth. The potatoes do the real work, releasing starch as they soften and thickening the soup without a roux.
Because the broth stays below a boil, the potatoes break down gently instead of falling apart in rolling water. You get a thick, creamy base and still have chunks of potato in each bite.
It is also an easy soup to stretch. A pound of sausage feeds eight people once it is in the broth, and the leftovers taste better the next day.
Ingredient notes
Smoked kielbasa: pick a good-quality ring with a firm snap and visible bits of spice. It carries the flavor of the whole pot, so a bland sausage makes a bland soup.
Yukon gold potatoes: they are creamy and hold their shape better than russets. Their thin skins are tasty, so peel them only if you want a smoother soup.
Chicken broth: use low-sodium. Kielbasa and bacon both add salt.
Heavy cream: it finishes the soup with richness. Half and half works, but the soup will be a bit thinner.
Smoked paprika: a small amount doubles the smoky note without making the soup spicy.
Carrots and celery: they add sweetness and a little color. Dice them small so they melt into the broth and nobody has to pick around them.
Bacon: cook it in a skillet until crisp and keep it for the top. Bacon added to the pot turns soft and chewy.
Tips for creamy, not gluey, soup
Cut the potatoes evenly: pieces of the same size cook at the same speed. A mix of big and small pieces leaves some hard and others melted.
Add the cream last: the most common mistake with creamy slow cooker soups is putting dairy in at the start. Hours of heat can make cream split and turn grainy. Stir it in during the last 20 minutes.
Mash, do not blend: crush part of the potatoes with a masher, never a blender. Blending potatoes releases too much starch and makes the soup gummy.
Taste at the end: the sausage and bacon change how much salt the soup needs. Wait until the soup is finished, then add salt a pinch at a time.
Swaps and variations
For a lighter soup, use turkey kielbasa and evaporated milk. For a cheesy version, stir in a cup of shredded cheddar at the end, a handful at a time. For a green boost, add chopped kale in the last 20 minutes. For heat, use a spicy andouille sausage.
One swap that does not work is using raw, uncooked fresh sausage. It releases grease and a gray foam and needs to be browned first.
What to serve with it
This soup is a full meal with a slice of crusty bread or a warm biscuit. A crisp green salad with a tangy dressing cuts through the richness. Put bowls of bacon, chives and shredded cheese on the table for toppings.
A small bowl of sour cream on the table lets people add a cool, tangy spoonful to each bowl. It pairs well with the smoked sausage.
Storing, freezing and reheating
Cool the soup and refrigerate it for up to 4 days. It thickens as it sits, so thin it with broth when you reheat.
Freeze the soup without the cream for up to 3 months. Thaw it in the fridge, reheat on the stove over medium-low heat, and stir in fresh cream at the end. Warm until it reaches 165°F, and avoid a boil.
Crockpot Kielbasa and Potato Soup at a glance
- Prep time: 20 minutes
- Cooking time: 7 hours
- Servings: 8 servings
- Ingredients: 16, led by smoked kielbasa, Yukon gold potatoes, yellow onion, carrots
Tips for Crockpot Kielbasa and Potato Soup
Turkey kielbasa works for a lighter soup. Stir in a few handfuls of chopped kale or spinach for the last 15 minutes. Leave out the cream and use evaporated milk for a lighter finish. The soup keeps 4 days in the fridge. Potatoes can turn grainy after freezing, so freeze it before adding the cream if you plan to. Serve with crusty bread or cornbread.
Crockpot Kielbasa and Potato Soup FAQ
How long does Crockpot Kielbasa and Potato Soup take?
Crockpot Kielbasa and Potato Soup takes 7 hours of cooking after 20 minutes of prep.
How many people does Crockpot Kielbasa and Potato Soup serve?
This recipe makes 8 servings.
What do I need to make Crockpot Kielbasa and Potato Soup?
16 ingredients, led by smoked kielbasa, Yukon gold potatoes, yellow onion, carrots. Amounts are in the recipe card above.
