Description
Rich and creamy slow cooker soup featuring smoky kielbasa sausage, tender potatoes, and a velvety broth that’s perfect for chilly evenings.
Ingredients
Scale
- 1 pound kielbasa sausage, sliced
- 6 medium russet potatoes, diced
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 8 ounces cream cheese, softened
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 3 stalks green onions, sliced
Instructions
- 1. Place diced potatoes, carrots, and celery at the bottom of your slow cooker.
- 2. Layer chopped onion and minced garlic over the vegetables.
- 3. Add sliced kielbasa sausage, distributing evenly across the vegetables.
- 4. Pour chicken broth over all ingredients, ensuring everything is covered.
- 5. Sprinkle thyme, parsley, paprika, salt, and pepper over the mixture and stir gently.
- 6. Cover and cook on low for 6-8 hours or on high for 3-4 hours until potatoes are tender.
- 7. About 30 minutes before serving, cut cream cheese into cubes and add to the slow cooker along with heavy cream.
- 8. Stir gently until cream cheese melts completely and soup becomes creamy.
- 9. Taste and adjust seasonings as needed.
- 10. Ladle into bowls and garnish with shredded cheddar cheese and sliced green onions.
Notes
Store leftovers in airtight containers in the refrigerator for up to 4 days. Freezes well for up to 3 months. For best results when freezing, consider adding dairy after reheating. Soup thickens upon standing; add extra broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 385
- Sugar: 4g
- Sodium: 1245mg
- Fat: 24g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 16g