Crockpot Kielbasa Potato Soup Recipe
You want dinner that tastes like a hug and cooks while you’re not looking? This is it. Smoky kielbasa, tender potatoes, and creamy, garlicky broth that feels like a reward after a long day.
Toss it in the slow cooker, walk away, come back to applause—okay, maybe just silence because everyone’s too busy eating. Budget-friendly, belly-warming, and impossible to mess up. The only question is: will you have leftovers?
Doubtful.
The Story Behind This Dish
This soup started as a “use what’s in the fridge” move and turned into a repeat-request situation. Kielbasa brings that deep, smoky flavor without requiring chef-level skills.
Potatoes make it hearty, and the slow cooker does the heavy lifting while you do literally anything else.
It’s the kind of meal that feels old-school comforting with just enough polish to feel intentional.
Crockpot Kielbasa Potato Soup: Cozy Flavor, Zero Fuss
Course: Dinner, Soup6
servings15
minutes4
hours420
kcalIngredients
1 lb (450 g) kielbasa, sliced into 1/4-inch rounds
2 lbs (900 g) potatoes, peeled and diced (Yukon gold or russet)
1 medium yellow onion, diced
3 cloves garlic, minced
3 cups low-sodium chicken broth
1 cup heavy cream (or half-and-half for lighter)
1 cup shredded sharp cheddar (optional but amazing)
2 tbsp unsalted butter
1 tsp smoked paprika
1/2 tsp dried thyme
1 bay leaf
Salt and black pepper, to taste
2 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
2 green onions, thinly sliced (for garnish)
Sour cream (optional dollop for serving)
Step-by-Step Instructions
- Brown the kielbasa (optional, but do it): Heat a skillet over medium, add the kielbasa, and sear 3–4 minutes per side until lightly caramelized. This boosts flavor. Transfer to the slow cooker.
- Sauté aromatics: In the same pan, melt butter and cook onion with a pinch of salt for 3–4 minutes until translucent.
- Add garlic and cook 30 seconds. Scrape everything into the slow cooker.
- Load the crockpot: Add potatoes, smoked paprika, thyme, bay leaf, and chicken broth. Stir to combine.
- Cook: Cover and cook on Low for 4–6 hours or High for 2.5–3.5 hours, until potatoes are fork-tender.
- Thicken (optional): If you like it thicker, stir in the cornstarch slurry and cook 10–15 minutes more until slightly glossy.
- Make it creamy: Stir in heavy cream and cheddar.
- Heat for 5–10 minutes until melted and smooth. Remove the bay leaf.
- Season to win: Taste and add salt and pepper as needed. Kielbasa can be salty, so season at the end.
- Serve: Ladle into bowls and top with green onions and a little sour cream if you’re feeling extra.
Storing & Reheating Tips
- Fridge: Store in airtight containers up to 4 days.
It thickens as it chills—normal and delicious.
- Freezer: Cream-based soups can separate. If freezing, do so before adding cream and cheese; add them after reheating.
- Reheat: Gently on the stovetop over medium-low, stirring, or microwave in 60–90 second bursts. Add a splash of broth or milk if it’s too thick.
Why It’s Worth Making
- Set-it-and-forget-it convenience: Minimal prep, huge payoff.
- Big flavor, low effort: Kielbasa brings robust, smoky notes that taste “all day” good with practically no work.
- Family-friendly and budget-conscious: Potatoes are cheap, soup stretches, and everyone’s happy.
- Flexible: Works with what you have—swap veggies, change the dairy, tweak the spices.
No gatekeeping here.
Recipe Fails to Watch Out For
- Watery soup: Skipping the slurry or using too much broth can make it thin. Start with 3 cups broth; you can add more later.
- Rubbery sausage: Overcooking on High for too long can make kielbasa tough.
Stick to the time ranges.
- Broken cream: Dumping cold cream into boiling soup can cause curdling. Temper by letting the soup cool a minute and stirring gently.
- Salty overload: Kielbasa and cheese bring salt. Use low-sodium broth and season at the end.
- Mushy potatoes: Dicing too small or going way past cook time equals potato puree.
Aim for 1/2–3/4-inch cubes.
Switch It Up
- Lighter version: Use turkey kielbasa and half-and-half; skip the cheese. Add extra thyme and a squeeze of lemon at the end.
- Veggie boost: Toss in diced carrots and celery at the start. Stir in spinach or kale during the last 10 minutes.
- Spicy kick: Add a pinch of red pepper flakes or a chopped chipotle in adobo for smoky heat.
- Bacon factor: Crisp 3–4 slices, crumble, and add on top.
Because bacon.
- Dairy-free: Use full-fat coconut milk or a barista oat milk and skip the cheese. Season with extra paprika and a splash of apple cider vinegar.
- Cheesy loaded: Top with extra cheddar, chives, and a drizzle of hot sauce. IMO, elite comfort mode.
FAQ
Can I make this on the stovetop?
Yes.
Brown the kielbasa and sauté aromatics in a large pot. Add potatoes, spices, and broth; simmer 15–20 minutes until tender. Stir in cream and cheese at the end, adjust seasoning, and serve.
What potatoes work best?
Yukon golds hold their shape and create a naturally creamy texture.
Russets get softer and thicken the broth more. Both are great—choose your vibe.
Do I have to brown the kielbasa?
No, but it’s worth the extra 5 minutes. Browning adds caramelized edges and depth that make the soup taste like it simmered forever.
FYI, it also reduces excess grease.
How can I thicken without cornstarch?
Mash a cup of the cooked potatoes right in the slow cooker and stir. Or whisk in 2–3 tablespoons of instant potato flakes for quick body.
Can I use milk instead of cream?
You can, but the soup will be thinner and more likely to curdle. If using milk, keep the heat low and consider adding a tablespoon of cream cheese to stabilize.
Is this gluten-free?
Yes, as written—just confirm your kielbasa and broth are certified gluten-free.
Many brands are, but labels matter.
Wrapping Up
Crockpot Kielbasa Potato Soup is that rare win: big flavor, tiny effort, guaranteed comfort. It’s weeknight-easy, crowd-friendly, and customizable enough to never get boring.
Throw it in the slow cooker, let life happen, then come back to a pot of pure cozy.
Seconds? Obviously.
