Slow Cooker Kielbasa Potato Soup
This hearty slow cooker kielbasa and potato soup is packed with savory ingredients and makes for a filling and satisfying dinner!
Servings 8 servings
Calories 554kcal
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.
Nutrition
Serving: 1 serving | Calories: 554kcal | Carbohydrates: 34g | Protein: 24g | Fat: 59g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 167mg | Sodium: 1258mg | Potassium: 893mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1550IU | Vitamin C: 25mg | Calcium: 299mg | Iron: 2mg
