Description
This hearty Slow Cooker Kielbasa Potato Soup is a comforting and flavorful dish perfect for chilly days. Featuring tender kielbasa sausage, diced potatoes, fresh vegetables, and sharp cheddar cheese, this creamy soup is easy to prepare in a slow cooker and delivers rich, savory taste with minimal effort.
Ingredients
Soup Ingredients
- 12 ounces kielbasa, sliced
- 4 small russet potatoes, peeled and diced
- 3 carrots, peeled and sliced
- 3 stalks celery, sliced
- 1 yellow onion, diced
- 3 cups chicken broth
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Finishing Ingredients
- 1 cup heavy whipping cream
- ¼ cup all-purpose flour
- 8 ounces sharp cheddar cheese, freshly shredded
- Fresh parsley, chopped (for garnish)
Instructions
- Add Ingredients: Place sliced kielbasa, diced potatoes, sliced carrots, celery, diced onions, chicken broth, dried thyme, garlic powder, salt, and black pepper into a 6 or 7-quart slow cooker.
- Cook Soup: Cover the slow cooker and cook the mixture on low for 6 hours or on high for 4 hours until the vegetables are tender and flavors have melded.
- Prepare Cream Mixture: In a separate bowl, whisk together the heavy whipping cream and all-purpose flour until smooth and fully combined.
- Thicken Soup: Pour the cream and flour mixture into the slow cooker and stir well. Cook the soup on high for an additional 30 minutes to allow it to thicken.
- Add Cheese: Stir freshly shredded sharp cheddar cheese into the soup just before serving until melted and incorporated.
- Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley for added freshness and color. Serve warm.
Notes
- For a thicker soup, increase the cooking time after adding the cream and flour mixture slightly.
- Use smoked kielbasa for a deeper, smoky flavor.
- You can substitute heavy cream with half-and-half for a lighter soup, but the texture will be less rich.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- To make this soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
