top of page

Hearty Kielbasa Soup

Prep Time:

10 minutes

Cook Time:

45 minutes


6 servings



About the Recipe

Left over kielbasa? Here’s a solution to create a great cold weather soup and clean up leftovers. House of Meats Kielbasa is Toledo’s BEST Kielbasa. Made FRESH every day in all our locations.



Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store!


Step 1

Place 2 links of House of Meats Fresh Homemade Kielbasa in a Dutch oven with ½ inch of water and cook on med-hi until the water evaporates, about 20 minutes, then turn heat to medium and brown on both sides about 5 minutes each to finish cooking.


Step 2

Remove sausage from pan, cover, and set aside. (leaving excess grease in the pan). When cooled cut into bite size pieces.


Step 3

Add onions (and a little cooking oil if needed) and cook for 2 to 3 minutes, or until they begin to lightly brown around the edges. Add garlic and cook for another 30 seconds.


Step 4

Add flour and stir to coat onions. Cook for 1 minute, then slowly add chicken broth, whisking to incorporate. While whisking, scrape up any browned bits coating the bottom of the pan.


Step 5

Add milk, potatoes, cooked cut kielbasa, paprika, and red pepper flakes, stirring to incorporate. Bring to a near boil (don’t curdle the milk), then cover and reduce heat to low. Simmer for about 8 to 10 minutes, or until potatoes can be pierced through easily with a fork.


Step 6

Remove pot from heat and stir in shredded cheese until melted. Do a taste test and add additional salt as needed. Portion into bowls and serve.

bottom of page