Smoked Sausage and Potato Soup

    30 min

    A soup that's hearty and full of flavour. Potatoes are simmered together with onion, celery, kielbasa sausage, condensed soup, chicken stock and beef stock. Enjoy with crusty fresh bread. Perfect for the cold winter nights.

    145 people made this

    Serves: 4 

    • 4 potatoes, cubed
    • 1 onion, chopped
    • 1 stick celery, cut into 1.25cm pieces
    • 400ml beef stock
    • 415ml chicken stock
    • 250ml water
    • 335g kielbasa sausage, sliced into 1.25cm pieces
    • 1 (295g) tin cream of chicken condensed soup
    • ground black pepper to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large pot over medium heat, combine potatoes, onion, celery, beef stock, chicken stock and water. Bring to the boil, then reduce heat and simmer until potatoes are tender, 15 minutes. Stir in sausage and condensed soup and continue to simmer until heated though and slightly thickened. Season with pepper. Serve hot.


    Kielbasa are Polish smoked sausages. You can find them in Polish delis. If this is unavailable, you can use Mattessons smoked sausage.

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    Reviews & ratings
    Average global rating:

    Reviews in English (130)


    4 stars as written, but 5+ plus with these modifications: add 1/2 cup chopped carrots, an extra stalk of celery, 1 1/2 cups frozen corn, 2 chopped cloves of garlic, and cream of potato soup instead of cream of chicken. Seasoned with white and black pepper, parsely, and oregano and threw in a bay leaf. Also stirred in about a cup of shredded cheese, let simmer for 15 minutes, and it thickened up beautifully. Result? CREAMY & DELICIOUS!!! We loved this; both agreeing it is the best potato soup we've ever had!  -  06 Feb 2008  (Review from Allrecipes US | Canada)


    Extremely easy, extremely tasty! I used several of the revisions posted by others including adding a can of cream of celery soup, using the full pound of kielbasa, adding carrots and an extra stalk of celery. I also used whole milk instead of the water and red potatoes (skin on) because they hold together the best and are less likely to dissolve into mush. I started by sautéing the onions, carrots and celery in a light drizzle of olive oil before adding the other ingredients. This is a keeper!  -  09 Feb 2008  (Review from Allrecipes US | Canada)


    This was simple, used on hand ingredients and didn't cost much to make. This is a nice base soup but if I make this again, I'll play with the recipe a bit to goose it up.  -  24 Feb 2012  (Review from Allrecipes US | Canada)