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Hearty Slow Cooker Kielbasa Potato Soup

A comforting and robust soup packed with smoky kielbasa, tender potatoes, and vibrant vegetables, all simmered to perfection in your slow cooker for an easy, flavorful meal.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Eastern European
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Kielbasa & Vegetables
  • 1.5 lbs Smoked Kielbasa Sausage sliced into 1/2-inch thick rounds
  • 1 tbsp Olive Oil
  • 1 large Yellow Onion chopped
  • 2 cloves Garlic minced
  • 2 medium Carrots peeled and diced
  • 2 stalks Celery diced
For the Soup Base
  • 4 cups Chicken Broth low sodium
  • 2 cups Water
  • 1 can (14.5 oz) Diced Tomatoes undrained
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Marjoram
  • 1/4 tsp Black Pepper freshly ground
  • 1 large Bay Leaf
For the Potatoes & Finishing
  • 2 lbs Yukon Gold Potatoes peeled and cut into 1-inch cubes
  • 1/2 cup Heavy Cream
  • 1/4 cup Fresh Parsley chopped, for garnish

Equipment

  • Slow Cooker (6-quart or larger)
  • Large Skillet
  • Cutting Board
  • Sharp Knife

Method
 

Preparation
  1. Heat olive oil in a large skillet over medium-high heat. Add sliced kielbasa and cook for 5-7 minutes, stirring occasionally, until lightly browned. Remove kielbasa with a slotted spoon and set aside.
  2. To the same skillet, add chopped onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften. Add minced garlic and cook for another minute until fragrant.
Slow Cooking
  1. Transfer the browned kielbasa and sautéed vegetables to a 6-quart (or larger) slow cooker. Add the diced tomatoes (undrained), chicken broth, water, dried thyme, dried marjoram, black pepper, and bay leaf. Stir well to combine.
  2. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.
Finishing Touches
  1. During the last 1.5 to 2 hours of cooking, add the cubed Yukon gold potatoes to the slow cooker. Stir gently to submerge the potatoes in the liquid. Continue cooking until potatoes are fork-tender.
  2. Once potatoes are tender, remove and discard the bay leaf. Stir in the heavy cream. Taste and adjust seasoning with salt and pepper if needed. Ladle into bowls and garnish with fresh chopped parsley before serving.

Notes

For a thicker soup, you can mash a few of the cooked potato cubes against the side of the slow cooker before stirring in the cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days; the soup often tastes even better the next day! If you prefer a less smoky flavor, you can briefly boil the kielbasa before browning to reduce some of its strong taste.