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Slow Cooker Kielbasa Potato Soup with Sour cream

Slow Cooker Kielbasa Potato Soup with Sour Cream

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course, Soup
Cuisine American, European, Polish
Servings 6 hearty bowls

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Sauté the Kielbasa and Aromatics

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.