Incredibly Satisfying Creamy and Cheesy Kielbasa Soup

A creamy, comforting soup made with smoky sausage, tender red potatoes and cheddar cheese that can be made in the Instant Pot or slow cooker.

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Incredibly Satisfying Creamy and Cheesy Kielbasa Soup

This soup really hit the spot after being outside in the cold! It’s basically a meat and potatoes dinner in soup form and you don’t need a ton of ingredients to make it. The sausage gives the whole soup so much flavor and the cheese makes it nice and creamy. I loved using red potatoes because they hold their shape well and I don’t have to bother peeling them. You could easily throw in some extra veggies too, like broccoli, spinach, carrots or celery, to make it even more of a complete meal.

Ingredients/Substitution Ideas

• Butter–or olive oil
• Kielbasa–or smoked sausage, turkey kielbasa or andouille sausage for a little kick
• Onion
• Chicken broth–or water and Better than Bouillon chicken base
• Red potatoes–or Yukon Gold potatoes
• Garlic powder
• Black pepper
• Smoked paprika
• Half and half–or milk, heavy cream, evaporated milk
• Cornstarch
• Cheddar cheese–I like sharp cheddar for more flavor

Steps

Turn Instant Pot to saute setting. When display says HOT add in the butter or oil. Add in the sausage and brown for a couple of minutes. Add in the onions and saute for another couple minutes.

Pour in the broth and scrape bottom of pot so that nothing is sticking.

Add in the potatoes, garlic powder, pepper and smoked paprika.

Cover Instant Pot and secure the lid. Set manual/pressure cook button to 5 minutes on low pressure (or you can use the soup button).

When time is up you can move the valve to venting right away or wait 5 minutes. Remove the lid.

Ladle a cup of the hot broth into the half and half to temper it and then stir it into the pot.

In a small bowl stir cornstarch together with 2 Tbsp cold water. Turn Instant Pot to saute setting. Stir in the slurry to thicken the soup. Let it thicken for a couple of minutes and then turn off the saute setting.

Stir in the cheese and let it melt.

Ladle into bowls and serve.

Notes/Tips

• Serve with french bread or breadsticks.
• Top with sliced green onions and extra cheddar.
• Try adding in some veggies. Stir in a couple handfuls of baby spinach at the end, or add in a cup of frozen mixed veggies. Frozen corn would also be delicious in this soup.
• There’s no need to peel red potatoes. Just scrub them well and cut them into bite-sized cubes. The skins are thin and tender. Try to keep the potato cubes around ¾ inch so they cook evenly and you get potatoes and sausage in every bite.
• Cheese shredded from a block melts more smoothly than pre-shredded cheese, which contains anti-caking ingredients.
• This is a gluten free soup.
• Store leftovers in an airtight container* in the refrigerator for 4 days. I don’t recommend freezing this one.
• Tools:
  • I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
  • Wooden saute paddle*
  • Knife*
  • Cutting board*
  • Magnetic measuring cups*
  • Magnetic measuring spoons*
  • Glass measuring cup*
  • Ladle*
  • Cheese grater*

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.