Slow Cooker Kielbasa Potato Soup
This incredibly hearty Kielbasa and Potato Soup is a rich and filling dish with a satisfying velvety texture. Loaded with hearty potatoes, cheese and smoky kielbasa sausage, this is one of my favorite soups to serve on a cold day.
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Cheesy potato kielbasa soup is my favorite comfort food for the colder months! This rustic recipe results in a delicious soup that cooks in the crock pot throughout the day for an amazing dinner with tender potatoes and garlicky flavor.
It comes together in no time in the slow cooker and cooks away throughout the day for a hands off comfort meal any night of the week! When dinner time comes around, you'll have a rich and filling cheesy sausage soup that will have everybody begging for seconds!
Why You'll Love This Recipe
It’s Cozy Comfort in a Bowl
Smoky kielbasa, tender potatoes, and a rich, creamy broth come together for the ultimate comfort food. It’s hearty, filling, and perfect for chilly nights.
Dump-and-Go Easy
Just toss everything in the slow cooker and let it do the work. Minimal prep, big flavor — exactly what busy families need on a weeknight.
Simple, Budget-Friendly Ingredients
Made with everyday staples you can grab at any grocery store. No fancy ingredients, just real food that tastes amazing and feeds a crowd.
And if you can't get enough of the smoky sausage flavor in this soup, try my Kielbasa Bites or this Smoked Sausage Rice Skillet.
Ingredients Needed
- Kielbasa: There are a few varieties of this Polish sausage, and all of them will work just fine in this recipe!
- Potatoes: I prefer to use Yukon potatoes for this dish
- Garlic: I prefer to use fresh garlic cloves for this recipe, but if you want something even more convenient, you can use jarred minced garlic.
- Chicken Stock: If you don't have chicken broth, vegetable broth will also work.
- Cream Cheese: Helps thicken the soup and gives it a slightly tangy and rich flavor.
- Salt and Black Pepper
- Cheese: You can use whatever you prefer.
- Heavy Cream: Half n half will also work
- Cornstarch: Combined with the cream, this will turn the thin broth into a thick and hearty consistency.
How to Make this Kielbasa and Potato Soup
- Step 1: Add potatoes, kielbasa, onion, carrots, celery, chicken stock, cream cheese, salt and pepper to your slow cooker. Cook for 7 to 8 hours on low heat or 3 to 4 hours on high heat.
- Step 2: Towards the end of cooking, combine the heavy cream and cornstarch in a mixing bowl.
- Step 3: In the last hour of cooking, mix the cornstarch mixture into the soup.
- Step 4: Add shredded cheddar cheese in the last 10 minutes. Once it's fully melted, serve and enjoy!
Recipe Tips
- Yukon Gold and Russet potatoes are great for this recipe because they break down and add lots of starch to naturally thicken the soup.
- Be sure to dice the potatoes and other veggies into even pieces so everything cooks at the same rate. This will eliminate pieces that are too mushy or too tough.
- Grating your own cheese will result in creamier cheese because pre-shredded cheese often has a thin coating to prevent sticking.
Recipe FAQ's
This smoky Polish sausage is typically made from pork but sometimes contains beef and other meats. Kielbasa is often seasoned with garlic and marjoram, which is an herb similar to oregano.
Too much broth or not enough cooking are some of the major ways to make your kielbasa soup watery or thin. It's also important to add the cornstarch mixture and cheese to the soup to thicken it properly.
More Easy Slow Cooker Recipes
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Slow Cooker Kielbasa Potato Soup
Ingredients
- 1 pound kielbasa cut into bite-sized pieces
- 2 pounds yukon potatoes cut into bite-sized pieces
- 1 cup onions diced
- 2 large carrots peeled and diced
- 2 celery stalks cut into bite-sized pieces
- 4 cloves garlic minced
- 4 cups chicken stock
- 8 ounces cream cheese cut into chunks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cheddar cheese shredded
- 2 cups heavy cream
- 3 tablespoons cornstarch
Instructions
- Add the potatoes, kielbasa, onion, carrots, celery, garlic, chicken stock, cream cheese, salt, and pepper to the slow cooker, stir, and cook for 7-8 hours on low or 3-4 hours on high.
- In a small bowl whisk together the heavy cream and cornstarch until combined.
- In the last hour of cooking, add in the heavy cream and cornstarch mixture and stir and cook for the last hour.
- Stir in the shredded cheese and let melt 10 minutes and serve!
Notes
- Yukon Golds or Russets break down just enough to help naturally thicken the soup without extra flour.
- Dice potatoes evenly. This keeps everything cooking at the same pace, so you don’t end up with mushy pieces and crunchy chunks.
- Store leftovers in the fridge for 3-4 days.
