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Hearty Potato Leek Soup with Kielbasa

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Hearty Potato Leek Soup with Kielbasa
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Makes: 4 servings adjust
Why this recipe works: We've always liked the classic creamy French-style soup made with potatoes and leeks, but sometimes we want something a little more rustic. By adding kielbasa and a little flour, and pureeing some of the soup base while leaving the rest chunky, we get a thick, hearty soup in just over 20 minutes. Be sure to wash leeks well to remove any grit or dirt. Serve this rustic soup with crusty bread.



  • 8 ounces Kielbasa, sliced into 1/2-inch rounds

Step 1

Brown kielbasa in Dutch oven over medium-high heat until well browned, about 5 minutes. Transfer to paper towel-lined plate.


  • 3 tablespoons Unsalted Butter
  • 2 pounds leeks, white and light green parts only, halved lengthwise and chopped
  • 1 pound Red Potato, scrubbed and cut into 3/4-inch chunks
  • 1 tablespoon All-Purpose Flour
  • 4 cups Low Sodium Chicken Broth

Step 2

Add butter, leeks, and potatoes to empty pot and cook until leeks begin to soften, about 5 minutes. Stir in flour until absorbed, about 1 minute. Slowly whisk in broth and bring to boil. Reduce heat to medium and simmer until vegetables are tender, 10 to 15 minutes.


  • Salt and Pepper

Step 3

Transfer 1.5 cups soup to blender and puree until smooth. Return to pot. Stir in kielbasa. Season with salt and pepper. Serve.
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