Hearty Potato and Kielbasa Soup with Pureed Broth
A comforting soup featuring tender Idaho potatoes and smoky kielbasa in a rich, partially pureed broth. The potatoes are simmered until tender, then blended to create a creamy base while maintaining some texture. Frozen peas add color and freshness to this satisfying meal. Perfect for cold weather dinners or when you need a filling, one-pot meal that delivers both protein and vegetables in every spoonful.
Ingredients
- 12 ounces light or turkey kielbasa, choppedpork kielbasa1:1none
traditional flavor
- 2 pounds Idaho Potatoes, scrubbed and choppedYukon Gold1:1none
creamier texture
- 1 bay leaf
- 6 cups low-salt beef or chicken broth
- 10 ounce package frozen peas, thawedfresh peas1:1none
slightly firmer texture
- ½ cup minced chives, green onions or fresh parsley(optional)
Instructions
- 1
Sauté kielbasa in a large stockpot over medium-high heat until lightly browned
- 2
Remove kielbasa and drain on paper towels, pour off fat
- 3
Add potatoes, bay leaf and broth to the pot
- 4
Bring to boiling, then reduce heat to medium and simmer until potatoes are cooked through
- 5
Remove and discard bay leaf
- 6
Using a slotted spoon, lift potatoes from broth in batches and puree until smooth in blender or food processor
- 7
Whisk each pureed batch back into the broth
- 8
Return kielbasa to pot and add peas
- 9
Simmer until heated through
- 10
Ladle into bowls and garnish if desired
Tips
Use a slotted spoon when transferring potatoes to maintain the right liquid ratio for pureeing.
Puree potatoes in small batches to ensure smooth consistency and easier blending.
Brown the kielbasa well for deeper flavor - don't skip the draining step to avoid greasy soup.
Good to Know
Refrigerate up to 3 days in covered container. Soup may thicken when cold.
Can be made 1 day ahead. Reheat gently and add liquid if needed.
Serve hot with crusty bread or crackers.
Common Mistakes
Don't over-puree potatoes or soup will become gluey
Drain kielbasa fat to prevent greasy soup
Substitutions
richer flavor
traditional flavor
creamier texture
FAQ
Can I use fresh peas instead of frozen?
Yes, use 1 cup fresh peas and add them in the last 3-4 minutes of cooking since they cook faster than frozen.
What if I don't have a blender or food processor?
Use a potato masher or immersion blender to partially mash the potatoes in the pot for a chunkier texture.
How long will this soup keep?
Store in refrigerator up to 3 days or freeze up to 3 months. Thaw overnight before reheating.