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Kielbasa Potato Soup

"This is a delicious and hearty soup," assures Beverlee DeBerry of Hempstead, Texas. "Combined with a nice loaf of French bread, it's a complete and satisfying meal. It's become a family favorite at our house."
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    2 servings

Ingredients

  • 1 medium leek, (white portion only), halved and sliced
  • 1 tablespoon butter
  • 1-3/4 cups chicken broth
  • 1 medium potato, peeled and diced
  • 1/3 pound fully cooked kielbasa or Polish sausage, cut into bite-size pieces
  • 1/4 cup heavy whipping cream
  • 1/8 teaspoon each caraway and cumin seeds, toasted
  • 1/3 cup thinly sliced fresh spinach

Directions

  • In a large saucepan, saute leek in butter until tender. Add broth and potato; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender.
  • Stir in the sausage, cream caraway and cumin; heat through (do not boil). Just before serving, add the spinach.
Nutrition Facts
1-1/2 cups: 546 calories, 39g fat (18g saturated fat), 107mg cholesterol, 1773mg sodium, 34g carbohydrate (0 sugars, 3g fiber), 15g protein.

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Reviews

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Average Rating:
  • Patchwrkbear
    Nov 29, 2013

    My family loved this soup! I did adjust it a bit by using Fat Free Half and Half, Fresh Kale instead of Spinach, and Pepper. I also tripled the recipe to accommodate for my families size as well. I can only imagine how awesome and rich it would have been had I not had to make it less fattening. Definitely a keeper. Great for cold winter days!

  • Jennmac
    Feb 6, 2012

    So quick to make. I tripled the recipe to accommodate for the size of our family though. Substituted diced onions for leeks, although I think leeks would have added a more complex dimension. Will try it next time.

  • stillings_shannon
    Oct 4, 2011

    No comment left

  • floreskelley
    Sep 15, 2011

    I made this for my husband and he loved it. I also modified by adding beacon and chopped chives..and sprinkled shredded cheese yum..

  • Enchantedsummer
    Jan 2, 2010

    No comment left