Slow Cooker Kielbasa Potato Soup is a hearty dish perfect for the fall. This soup is packed with the flavors of kielbasa, potato, onions, celery, and carrots, and it’s all made in the slow cooker, so you can simply set it and forget it!
Soup is one of our favorite dishes to make when fall and winter roll around. They just make so much sense. The weather is cold – incredibly cold, depending on where you live – making it the perfect time of year to chow down on some hot, hearty soup! Slow Cooker Kielbasa Potato Soup is comfort food all year long!
When the weather cools down, we make everything from chowders and chilis to soups and stews, and one of our favorites is this slow cooker kielbasa potato soup. We love to fill our bellies with it on a cold, gray day, and we know you’ll love it, too!
This soup is so good, and so easy. You just put everything in the slow cooker and let it cook, and it turns out wonderful. It’s not only really tasty, its a healthy soup with all the vegetables, and broth. Everyone will love this. You can serve it with a large pan of homemade cornbread, and have a delicious meal to please your family or friends. Put this one in your favorites.
Kielbasa Potato Soup
This slow cooker kielbasa potato soup is one of our favorite soups to make during the fall and winter months. There are some soups that we’ll make maybe once a month, but this one hits our table at least a couple of times a month throughout the cold weather.
This delicious soup begins with a healthy dose of salty, smoky kielbasa. It’s paired with chunky potatoes, onions, carrots, and celery – all the classic soup standards. It’s all cooked slowly in a chicken broth seasoned with pepper, parsley, and garlic and made extra rich with the addition of milk, cheddar cheese soup, and parmesan cheese. All of those delicious flavors come together to create a soup that satisfies and really sticks to your ribs.
This delicious, rustic soup only uses basic ingredients, and all of them are kitchen staples. In fact, outside of the kielbasa, you probably won’t have to do any shopping at all. Here’s what you’ll need.
- Kielbasa – sliced
- Potatoes – cubed
- Yellow onion – chopped
- Large carrots – peeled and sliced
- Celery – sliced
- Garlic – minced
- Olive oil
- Chicken bouillon cubes
- Cheddar cheese soup
- Parmesan cheese
- Coarse ground garlic salt
- Seasoned salt
- Seasoned pepper
- Flat leaf Italian parsley – chopped
**See the recipe card at the end of the post for quantities and cooking times.
This is an incredibly simple recipe. It’s all done in the slow cooker, so you don’t need to dirty any extra pots or pans. It’s so easy, and it’s so delicious after all of those flavors have melded together for hours.
Step 1: Add Kielbasa to the Slow Cooker
Add olive oil to the bottom of your slow cooker and set it to high. Slice the kielbasa and lay the slices in a layer on the bottom of the slow cooker.
Step 2: Prep the Vegetables
While the kielbasa is cooking, chop the onion, cube the potatoes, and slice the carrots and celery.
Step 3: Layer the Base Ingredients
Place the cubed potatoes on top of the kielbasa and sprinkle them with garlic salt, seasoned salt, and seasoned pepper. Place the chopped onion on top of the potatoes, then place the carrots and celery on top of the onions.
Step 4: Cook
Cook the base ingredients for two hours, then stir all the layered ingredients together.
Step 5: Add the Bouillon
Boil six cups of water and add the chicken bouillon cubes, stirring until they’re completely dissolved. Pour the bouillon into the slow cooker.
Step 6: Add Remaining Ingredients and Cook
Add the milk, cheddar cheese soup, parmesan cheese, and parsley. Stir well and cook.
Hint: To keep your potatoes from turning brown while prepping your vegetables, add the cubed potatoes to a bowl of cold water.
If you want to personalize this slow cooker kielbasa potato soup or simply mix things up a bit, I have a few ideas that you might like.
Cream Soup – If you’re not a fan of cheese soup, use a cream soup instead. Cream of chicken, mushroom, or celery all work.
Add Parsnips – Parsnips are a great root vegetable to add to this dish. They’re a sort of spicy version of carrots.
Add Some Heat – If you like heat, feel free to add some pepper flakes to this dish for a spicy kick.
This slow cooker kielbasa potato soup will keep well in an air-tight container in the refrigerator for about four days. For longer storage, you can freeze it for up to three months.
Recipes don’t get much easier than dumping everything into a slow cooker and then walking away. That being said, there are a few things to remember that will help you make the best possible soup.
Store Potatoes in Cold Water – To prevent your potatoes from turning brown while you chop your other vegetables, place your peeled, cubed potatoes in a bowl of cold water.
Fully Dissolve the Bouillon – Be sure you fully dissolve your chicken bouillon in boiling water before adding it to the soup. You might think it can dissolve on its own, but it won’t incorporate correctly.
Serve in the Slow Cooker – Place your slow cooker vessel on a trivet on the table or counter and let everyone serve themselves. This is an especially great way to serve it at get-togethers.
More Soup Recipes
If you love soup as we do, we have a few more recipes we think you’ll be interested in.
How long will this kielbasa potato soup last?
This soup will last for about four days in the refrigerator or up to three months in the freezer.
How do I freeze this soup?
Let the soup chill completely in the refrigerator, then transfer it to an air-tight, freezer-safe container.
How do I defrost the soup?
To defrost, simply put the soup in a large pot and heat it over medium-low heat until it’s hot.
How do I serve this soup?
This soup pairs well with crackers or crusty bread. For added richness, add a dollop of sour cream to the top of the soup.
Slow Cooker Kielbasa Potato Soup
Ready to get started? Remember that you can print this recipe if you’d like!
OTHER RECIPES YOU WILL LOVE:
Slow Cooker Kielbasa Potato Soup
- 1 pound of Kielbasa – cut in slices
- 4 large Potatoes – cubed
- 1 yellow Onion – chopped
- 3 large carrots – peeled and sliced
- 3 – 4 stalks of Celery – sliced
- 1 Tablespoon of minced Garlic
- 2 Tablespoons of Olive Oil
- 3 Chicken Bullion Cubes – dissolved in 6 cups of water
- 1 1/2 cups of Milk
- 1 can of Cheddar Cheese soup
- 1 cup of Parmesan Cheese
- 1 teaspoon of Garlic Salt
- 1 teaspoon of Seasoned Salt
- 1 teaspoon of Ground Pepper
- 2 Tablespoons of Flat Leaf Italian Parsley – chopped
- extra Garlic salt, Seasoned salt, and Seasoned Pepper to taste
- Place the Olive Oil in the bottom of the crock pot, and turn the crock pot on high.
- Slice the Kielbasa, and place in the bottom of the crock pot. Cube the Potatoes, and place them on top of the Kielbasa.
- Sprinkle the Garlic salt, Seasoned Salt, and Seasoned Pepper on the Potatoes. Chop the onion and place on top of Potatoes.
- Peel and slice the Carrots, and put them on top of the Onion. Wash and slice the Celery, and place on top of the carrots.
- Leave the layered ingredients in the crock pot for about 2 hours. When the two hours is up, Stir all ingredients together.
- Boil the 6 cups of water, and add the Bullion cubes, and let them dissolve. Pour the Chicken Bullion in the crock pot.
- Add the Milk, Cheddar Cheese Soup, Parmesan Cheese, and Parsley, and stir all together. Let the soup cook for 3 to 4 hours.
- Grab a small dish, and taste the soup. If it needs more salt, or pepper, add it, and allow the soup to cook for another 30 minutes.
- Serve in bowls, or large soup cups with Cornbread. Enjoy!