There’s something deeply comforting about a bowl of creamy, hearty soup when the temperatures start to dip. And if you grew up in a household where sausage and potatoes made frequent dinner appearances, this slow cooker kielbasa potato soup with sour cream is going to feel like a warm hug from home. With smoky kielbasa, tender potatoes, and a rich sour cream finish, this is the kind of meal that turns a regular weeknight into something special. It brings together the flavors of classic polish sausage soup, adds the convenience of a slow cooker, and ends up tasting like the best potato soup you never knew you needed.
This recipe is inspired by those who love kielbasa and potatoes crockpot dinners, and it hits all the nostalgic notes of homemade potato soup—but with the smoky, meaty depth of kielbasa sausage. Whether you're a fan of smoked sausage soup recipes, love digging into a bowl of loaded baked potato soup crockpot style, or you're just exploring easy soups to batch cook and freeze, this one deserves a place in your rotation.
Slow Cooker Kielbasa Potato Soup with Sour Cream
Prep Time 15 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 15 minutes mins
Course Main Course, Soup
Cuisine American, European, Polish
Slow Cooker (Crockpot) A 6-quart size is perfect for this recipe. If you’re using a smaller model, cut the recipe in half.
Large skillet or sauté pan For browning the kielbasa and sautéing aromatics before they go into the slow cooker.
Chef’s knife & cutting board To prep your veggies and slice your sausage.
Measuring cups & spoons Precision helps the flavors balance perfectly.
Wooden spoon or heat-safe spatula For stirring everything together.
Meats & Proteins
- 14 oz kielbasa sausage cut into thick rounds (smoked or Polish-style kielbasa works best)
Vegetables
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups frozen shredded hash browns or substitute with peeled and diced Yukon Gold or Russet potatoes
- 1 ½ cups carrots chopped
- 1 cup celery diced
Liquids & Bases
- 4 cups chicken broth low sodium preferred
- 1 ½ cups whole milk
- 1 cup sour cream full-fat for best flavor
- 2 tablespoons unsalted butter
Cheesy Goodness
- 1 ½ cups shredded cheddar cheese mild or sharp, depending on preference
Seasonings
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- ¼ teaspoon crushed red pepper flakes optional, for a bit of heat
Toppings (Optional but Delicious)
- Crumbled bacon
- Chopped green onions
- Extra shredded cheese
- More sour cream
Sauté the Kielbasa and Aromatics
Heat a skillet over medium-high heat and add the sliced kielbasa. Cook until browned and caramelized, about 5 minutes. Transfer the sausage to the slow cooker. In the same skillet, add a bit of butter and sauté the diced onion, garlic, carrots, and celery for 4–5 minutes, just until the onions are soft and fragrant. Transfer to the slow cooker.
Load Up the Slow Cooker
Add frozen hash brown potatoes (or diced potatoes), chicken broth, thyme, paprika, salt, pepper, and red pepper flakes to the slow cooker. Stir everything together well.
Slow Cook
Set your slow cooker to low and cook for 6 hours, or until the potatoes are very tender and the flavors have melded beautifully.
Stir in Dairy
Once everything is soft and cooked, stir in the milk and shredded cheddar cheese. Cook for an additional 15 minutes, then stir in the sour cream. Mix thoroughly until the soup is creamy and well-combined.
Serve & Garnish
Ladle the soup into bowls and top with your favorite garnishes: extra cheese, a dollop of sour cream, crispy bacon bits, and chopped green onions.
Pairings
This soup is rich, so you’ll want to balance it with something a bit lighter or with contrasting textures.
- Crusty Bread: A warm sourdough or rustic rye loaf is perfect for soaking up the creamy broth.
- Simple Green Salad: A tangy vinaigrette cuts through the richness of the soup.
- Crispy Roasted Brussels Sprouts or Green Beans: Add a bit of crunch and veggie goodness on the side.
- German-Style Soft Pretzels: For a more indulgent option, these pair beautifully with the sausage flavors.
FAQs
1. Can I substitute the kielbasa with another type of sausage?
Absolutely. While kielbasa sausage is key to the smoky flavor, you can also use italian sausage (mild or spicy), chorizo, or even turkey kielbasa for a lighter version. For fans of italian sausage and potato soup, this variation could be a fun twist.
2. Do I have to use hash browns?
Nope! You can swap frozen shredded hash browns for peeled and diced Russet or Yukon Gold potatoes. The texture will be slightly chunkier, which some people prefer. It’s also a great way to make the soup feel more like a traditional kielbasa and potatoes soup.
3. How do I make it thicker?
If you prefer your soup extra thick—like a loaded baked potato soup crockpot style—just mash a portion of the cooked potatoes in the slow cooker before adding the cheese and sour cream. You can also stir in a slurry of cornstarch and water for added thickness.
4. Can this soup be frozen?
Yes, with a caveat. Soups with dairy (like sour cream and milk) can sometimes separate when reheated. If you’re planning to freeze it, do so before adding the dairy. When reheating, stir in the cheese and sour cream fresh for the best texture.
5. Is this soup spicy?
The base recipe is flavorful but mild. You can spice it up by adding more red pepper flakes or using spicy kielbasa. It’s easy to adjust heat levels to suit your taste.
