Slow Cooker Kielbasa Potato Soup
This slow cooker kielbasa potato soup is the perfect blend of smoky cheesy and hearty flavors. It’s a simple hands-off meal for busy days.
Servings: 6
Equipment
- Slow Cooker 6-Quart or Larger
Ingredients
- 12 Ounces kielbasa sliced
- 4 russet potatoes small, 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
- 1 Cup heavy whipping cream
- ¼ Cup all-purpose flour
- 8 Ounces sharp cheddar cheese freshly shredded
Optional Garnish
- fresh parsley chopped
Instructions
- Add kielbasa, potatoes, carrots, celery, onions, chicken broth, thyme, garlic powder, salt and pepper to a 6 or 7-quart slow cooker.
- Cover and cook on low for 6 hours or high for 4 hours.
- When cooking is done, whisk together heavy cream and flour until combined. Pour into the slow cooker and stir. Cook for 30 minutes on high.
- Stir in cheese just before serving.
- Ladle soup into bowls and garnish with fresh chopped parsley if desired.
Notes
Brown the kielbasa: This adds a richer deeper flavor before slow cooking.
Shred your own cheese: It melts smoother than pre-shredded.
Cut potatoes evenly: This ensures they cook at the same rate.
Adjust thickness: Use more or less flour or cream to suit your preference.
Shred your own cheese: It melts smoother than pre-shredded.
Cut potatoes evenly: This ensures they cook at the same rate.
Adjust thickness: Use more or less flour or cream to suit your preference.
Nutrition
Calories: 631kcal | Carbohydrates: 37g | Protein: 23g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 125mg | Sodium: 1623mg | Potassium: 983mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6165IU | Vitamin C: 11mg | Calcium: 351mg | Iron: 3mg
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