Hearty Loaded Potato Soup with Sizzled Kielbasa

This recipe is originally from July 2024 and shared with permission from Jess Bentley.

If you’re in the mood for something hearty and soul-satisfying, this easy potato soup hits the spot—especially when topped with crispy seared kielbasa. It’s rich, creamy, and layered with cozy, savory flavor in every spoonful.

I love soup in any season. There’s something soothing about the rhythm of it coming together on the stovetop, even in summertime. And when life’s a little extra full (hello, back-to-school chaos or dinner guests dropping by), I’m all for starting with a shortcut like our Rocky Mountain Trail Loaded Potato Soup Mix.

This version puts a smoky spin on things with the help of Polish kielbasa, golden baby potatoes, and a swirl of cream. It’s ready in under an hour but tastes like you slow-simmered all afternoon.

What You’ll Need

For the soup:

• 1 tablespoon olive oil

• 14 oz Polish kielbasa, cut into bite-size pieces

• 6 cups chicken broth (48 oz)

• 1 package Rocky Mountain Trail Loaded Potato Soup Mix

• 2 cups baby Yukon Gold potatoes, diced into ½-inch cubes

• 1 cup heavy cream

Optional toppings:

• Shredded cheddar (or your favorite melty cheese)

• Sour cream

• Chopped Italian parsley

How to Make It

1. Brown the sausage. Heat olive oil in a 4-quart pot over medium-high heat. Add the kielbasa and sauté until golden and crisp, about 10 minutes. Transfer to a paper towel-lined plate and set aside.
2. Build the soup base. Without wiping out the pot, stir the diced potatoes into the flavorful drippings. Pour in the chicken broth and bring everything to a boil.
3. Simmer and season. Add the soup mix, reduce the heat, and simmer covered for about 30 minutes until the potatoes are tender.
4. Make it creamy. Stir in the heavy cream and continue to cook, uncovered, for another 5 minutes to let the flavors meld.
5. Serve it up. Ladle the soup into bowls and top each with the crispy kielbasa. Add cheese, sour cream, and a sprinkle of parsley if you’d like.

Quick Tips & Customizations

• Potato choices: Baby Yukons are ideal because they hold their shape and don’t need peeling. If you’re using russets or red potatoes with thicker skins, give them a quick peel first.
• Cheese swaps: No cheddar? No worries. Try pepper jack, havarti, Monterey jack, or whatever you have on hand.
• Make it your own: Add chopped jalapeños, chipotle in adobo, or a few dashes of hot sauce to bring some heat.
• Storing leftovers: Keep any extra soup in a sealed container in the fridge. It will thicken as it chills, so you may need to add a splash of broth when reheating.

This recipe makes enough for about 8 generous servings—perfect for family dinners, meal prep, or sharing with friends. It’s rich, filling, and easy to customize depending on what’s in your fridge. Whether it’s a weeknight dinner or a cozy weekend lunch, this loaded potato soup is comfort in a bowl—made even better with the smoky richness of seared sausage. If you give it a try, tag us with your bowl!

Love this recipe? Check out Jessica's Florida Sunshine Breakfast Casserole (Featuring Our Red Pepper Corn Chowder Mix)!