Kielbasa Potato Leek Soup is made with browned kielbasa, tender russet potatoes and vegetables like leeks, carrots and cabbage in a light broth. This simple one-pot soup that borders on being a stew is delicious, hearty and filling. Serves 8 in a little over an hour.

Lately The weather has been all over the place.

Here in Michigan this isn’t really a new revelation, but I still like to complain about it! One day it’s a mild 40-ish degrees and then we get a ton of rain, followed by 6+ inches of snow. Repeat the next week. We are on the verge of spring and yet winter keeps stirring up drama, annoying. It’s on these days when the temperature is 22° or below that we make soup. Really I could eat soup at any degree but it does hit differently on a chilly afternoon or evening.

This Kielbasa soup is the latest and greatest recipe to come out of my kitchen. It’s filled with browned kielbasa, tender potatoes and lots of vegetables. It’s borderline a hearty stew that envelopes you in a warm embrace after each bite.

And bonus! The leftovers are even better rewarmed the next day.

To Make This Kielbasa Potato Leek Soup You Will Need:

• extra light olive oil
• kielbasa
• butter
• leeks
• yellow onion
• carrot
• celery
• russet potatoes
• low-sodium chicken stock or broth
• kosher salt
• freshly ground black pepper
• green cabbage
• parsley

Start by prepping your veggies. You will need 3 medium leeks, 1 medium yellow onion, 2 medium carrots sliced into half moons, 2 ribs of celery, chopped and 3 cloves minced fresh garlic.

What The Easiest Way To Clean Leeks?

Start by trimming off the top, tough dark green parts. Slice the leek in half from top to bottom, keeping the root end intact. Fan each half under a steady stream of cool water to rinse away any sand. Pat dry with a clean kitchen towel or paper towel and slice or chop.

Add 1 teaspoon extra light olive oil to your dutch oven. Add in 12 to 13 ounces of halved and sliced kielbasa. 

Cook over medium to medium-low heat until browned about 8 to 10 minutes, then transfer to a clean bowl or plate and set aside. If the sausage casing happens to peel off each piece, simply leave or discard. It’s edible but I personally pick it out and discard it.

Shout out to Koegel’s! A 100+ year Michigan company that makes the best products. (not sponsored but if you know, you know) 

Next drop 1 tablespoon unsalted butter into the empty pot.

Add in leeks, onion, carrot and celery with the garlic and season with a pinch of kosher salt.

Cover, and stir occasionally until softened (about 10 minutes), scraping the browned bits up from the bottom of the pot. 

While those veggies are sautéing, roughly chop 2 cups of green cabbage.

And scrub and roughly chop 2 medium russet potatoes.

Once the veggies are all soft and tender, add in the potatoes, 8 cups of low-sodium chicken stock or broth and 2 cups of water.

Give it a stir before covering. Bring to a boil over high, then reduce the heat to low and simmer for 30 minutes.

Or until the potatoes are fork tender.

Next add in the cabbage and browned kielbasa.

Stir, and simmer until the cabbage has wilted. About 20 minutes or longer depending on how tender you want the cabbage to be.

Add in 1 tablespoon minced fresh parsley and season with kosher salt and freshly ground black pepper to taste.

This is such a simple yet cozy, satisfying and filling soup! I personally love the cabbage with the potato and kielbasa. SO GOOD.

Ladle soup into bowls and sprinkle with extra parsley and black pepper.

Serve with sliced bread or a grilled cheese sandwich.

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Enjoy! And if you give this Kielbasa Potato Leek Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!