Kielbasa potato soup. This hearty potato soup is the ultimate cozy dish for chilly evenings! Packed with cannellini beans, savory kielbasa and a touch of cream cheese, it’s like a hug in a bowl.
Looking for more soup ideas? Check out my Spanish potato with chorizo, Tuscan tortellini soup or Lemon orzo chicken soup.

Why you’ll love this comforting potato soup with kielbasa
This hearty meal is the ultimate comfort food to unwind after a long day. Made with lots of potatoes, cannellini beans, kielbasa and cream cheese. Serve it with a side of crusty bread for a soul-soothing experience. What’s not to love?!
This soup is built on simple ingredients and is as easy to make as it is to enjoy. The kielbasa and aromatics do all the heavy lifting for flavor, but you can always add your favorites or extra veggies. Keeping it simple is what makes this soup so irresistible.
Follow my step-by-step VIDEO or join me on YouTube to make this cozy dish together!

Ingredients for kielbasa potato soup
- Olive oil: Used for browning the kielbasa.
- Kielbasa: The heart of this soup, adding a smoky, garlicky flavor. If unavailable, substitute with Andouille, bratwurst or chorizo.
- Onion: Yellow onion is perfect for this soup.
- Garlic: Use fresh cloves for the best flavor—this recipe can easily handle up to 6 cloves for garlic lovers.
- Cannellini beans: Add a creamy, nutty flavor. Great Northern, Navy or Butter beans work as substitutes.
- Potatoes: Opt for waxy potatoes like Yukon Gold or red potatoes—they hold their shape better than starchy varieties.
- Carrots: Add natural sweetness and a pop of color. Feel free to toss in extra veggies like bell peppers.
- Seasoning: A simple mix of sweet paprika, marjoram, and black pepper. Smoked paprika can add an extra layer of flavor.
- Chicken broth: The backbone of the soup’s flavor. Homemade broth is a fantastic choice if you have it, but store-bought works too.
- Cream cheese: Creates the soup’s rich and velvety texture. Heavy cream or sour cream can be used as alternatives.
- Dill: Adds a burst of fresh, herbaceous flavor. Parsley works well as a substitute.

How to personalize this soup
- No kielbasa? No problem! Swap it out for smoked bacon, Andouille, bratwurst or chorizo.
- Craving more veggies? Add bell peppers, green peas, broccoli, cauliflower, cabbage or any other favorites for extra color and nutrients.
- Lighter version: Skip the cream cheese to reduce the richness while keeping the soup flavorful.
- Change up the flavor: Stir in a tablespoon of tomato paste for a slightly tangy and deeper flavor profile.

Make ahead
This soup is perfect for meal prep! Make a big pot, and you’ll have dinner ready for at least a couple of days.
How to store potato soup with kielbasa
- Storing: Refrigerate the soup in an airtight container for up to 3 days.
- Freezing: Transfer the soup to an airtight container and freeze for up to 3 months. To reheat, let it thaw overnight in the refrigerator, then warm it on the stove. Add a splash of water if needed to adjust the consistency. When meal prepping a big batch, leave out the cream cheese before freezing and stir it in after thawing and reheating for the best texture.
Kielbasa Potato Soup
Ingredients
- 1 tbsp olive oil
- 1 pound kielbasa - cut into slices
- 1 yellow onion - diced
- 3 garlic cloves - minced
- 2 carrots - peeled and cut into half-moons
- 5 medium waxy potatoes - peeled and cut into bite-sized pieces
- 1 tsp sweet paprika
- 1 tsp dried marjoram
- 1 cans (14 oz/400 g) white beans
- 5 cups chicken broth
- ½ cup cream cheese - at room temperature
- ½ tsp black pepper
- 2 tbsp chopped dill
Instructions
- Get your prep done before you start cooking: Slice the kielbasa sausages, peel and cut the potatoes into bite-sized pieces. Peel and chop the carrots into half-moons. Dice the onion, mince the garlic cloves and chop the dill.
- Heat oil over medium in a large pot. Add kielbasa and brown for 5 minutes. Remove from pot. Add onion, garlic and carrots. Sauté for 3 minutes.
- Stir in potatoes, white beans, paprika and marjoram. Pour in chicken broth and cover the pot. Bring to a boil, reduce the heat to medium low and simmer for 15 minutes.
- Remove the lid and stir in the cream cheese. Return kielbasa to the pot. Taste and adjust salt, if needed.
- Finish off with black pepper and chopped dill. Enjoy!
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