Creamy Kielbasa and Potato soup

Desiree Stone


An original recipe created by the inspiration of food networks Chopped: season one. Using one of the ingredients lists from season one, I created a creamy delicious soup, served as an entree (main) dish. This hearty soup is filling and quite satisfying.

If you'd like a spicier soup, double the white pepper and add a quarter tablespoon more of pepperoncini juice. (this makes for a *hot* and spicy soup; may serve with buttered bread)

If you'd like a lighter soup, use milk instead of light cream and olive oil instead of butter (for garnish). Or, you may want to skip the garnish all together.


★★★★★ 3 votes

4 (served as 2)
15 Min
35 Min
Stove Top


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1 Tbsp
1 small
onion, medium diced
1 c
unsalted chicken broth
russet potatoes; peeled and sliced (1/4 inch thick)
7 oz
hillshire turkey polska kielbasa, quarter inch sliced
pepperoncini peppers, sliced ( center removed )
1 Tbsp
garlic powder
1/2 Tbsp
pepperoncini juice (from jar)
1 tsp
dried terragon
1/2 tsp
white pepper
1/2 tsp
1/2 c
light cream


1 Tbsp
russet potato, peeled and julienned
salt and pepper, to taste

How to Make Creamy Kielbasa and Potato soup


  • 1Saute onions in butter in a medium sauce pan about 2-3 minutes or until tender.
  • 2Pour chicken broth into onions and bring to a boil.
  • 3Add all ingredients to broth with the exception of the light cream. (Do not add cream until soup has been cooked according to time allotted!!) Stir ingredients together until well mixed. Cook for 25 minutes on low heat.
  • 4While soup is cooking, about the last 10 minutes, prepare your julienned potatoes. In a small frying pan, saute, well seasoned, potatoes in butter until crisp. (about 5 minutes) Move julienned potatoes to a paper towel to soak up excess grease from the butter.
  • 5When soup has been cooking for 25 minutes, add cream. Heat through and served with garnish.

Printable Recipe Card

About Creamy Kielbasa and Potato soup

Main Ingredient: Potatoes
Regional Style: German

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