"A hearty and quick meal or side dish. If you desire a thicker soup (I do), add a milk and flour mixture, and let simmer until desired thickness. Enjoy!" — CHRIS523
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celery, cut into 1/2 inch pieces
1 (14 ounce) can
1 (14.5 ounce) can
kielbasa sausage, sliced into 1/2 inch pieces
1 (10.75 ounce) can
condensed cream of chicken soup
ground black pepper to taste
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!
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.
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!
This recipe was delicious. I did use some thickening as well as far more potatoes than called for, an extra can of chicken broth (I didn't have beef) and 1 beef bouillon cube. This tasted almost like a traditional German soup that my mom-in-law makes that takes her all day to do. The only thing different in hers is homemade "kneflas" (noodles). I may try that next time. Thanks for the great recipe.
Really good warm comfort food. Being pregnant I tend to nod off right when it's time to think about "what's for dinner" so I threw all the liquid ingredients, meat, and veggies in my crock pot and cooked on low for about 4 hours. I then cooked on high for another hour after adding red potatoes. I omitted the beef broth, added a can of cream of celery, used milk instead of water, used onion powder instead of whole onion (my husband won't eat them), and threw in garlic, oregano and a bay leaf. I also added extra celery and carrots (will add more next time - I like a lot of veggies.) Might use low sodium cream soup and broth next time, but will make again!
This soup is pure comfort food. It's quite easy to make--after the veggies and sausage are chopped, it's a hands-off meal. I prefer to slice the kielbasa into thin medallions and top the soup with strips of raw red bell pepper and green onions.
This was a hearty easy meal that made it to the table in short order. We doubled the potatoes, added a can of corn, and used smoked sausage. I also added a cup of cheddar. We topped it off with more cheddar and sliced green onion as a garnish and a side of crusty bread for dipping. Yum!
I did add carrots but that was the only change I made. This was pretty tasty and my only complaint is that the canned cream soup flavor came through more than I like and expected it to. If I make this again, I will make my own cream base and not use the can. Fresh herbs would also improve this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Kielbasa and Potato Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 519
** Calories from Fat: 253
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