Why did my cream turn grainy?

Allow the heavy cream to warm to room temperature for 20 minutes before adding it to soup․ Heavy cream added cold to soup can leave it grainy․ I like to remove the heavy cream from the refrigerator 20 minutes before preparing other ingredients to chop for soup so the cream doesn't mix poorly with cold ingredients․ Cook soup with added heavy cream for 3 minutes without boiling․

Can I use milk in this soup?

Whole milk or half-and-half can be substituted for heavy cream in this recipe․ The broth may not be as creamy, and curdling is more likely when using milk or half-and-half․ Milk or half-and-half should be warmed through, but not boiled․ It is best to use heavy cream to make the broth creamier․

What potatoes work best?

I like Yukon Gold potatoes because of their flavor and texture, they don't break down as much when cooked as other varieties․ Russet potatoes are another good option that breaks down more in cooking․ Cut both varieties of potatoes into 1/2-inch cubes to help them cook evenly in a covered pot․

Can I freeze this soup?

Freezer storage is not recommended․ Cream-based soup can separate and clump when thawed and reheated․

How long do leftovers keep?

Leftover soup can be stored in a covered container in the refrigerator for up to 4 days․ Chilling leftover soup overnight can improve its flavor․

Kielbasa Potato Soup With Dill and Yukon Gold Potatoes

By Ava MitchellOct 13, 2026

Prep

15 min

Cook

30 min

Total

45 min

Servings

Level

Easy

Jump to recipe

Browning kielbasa in the soup pot before adding‌ it to the soup provides added fat from the kielbasa․ Onions and‌ carrots are sautéed in fat from the kielbasa, and other liquids are added later․ I enjoy making kielbasa‌ potato soup because it contains a creamy broth with potato and kielbasa pieces that have a smoky flavor․ I also enjoy this dish‌ when serving it with fresh dill․

Kielbasa Potato Soup With Dill and Yukon Gold Potatoes

Use a 6-quart Dutch oven‌ or other heavy soup pot so there is room for the sausage to cook before other ingredients are added․ Cut the potatoes‌ into uniform 1/2-inch pieces․ Cook the margarine and flour mixture for‌ 2 minutes to add flavor․ Stir constantly when‌ broth is added to prevent lumps of flour․

Cold‌ cream can turn grainy․ Boiling a soup with cold cream will cause the cream‌ to curdle․ I take chicken soup with‌ cold cream off the heat after three minutes to prevent curdling while still serving a hot soup with uncurdled cream․

I serve the meal in a white-speckled bowl․ Top the soup with dill and coarse black pepper․ A crusty loaf is a good side for this meal․ Winter Vegetable Casserole is another good side to serve with this dish․

Why you'll love this recipe

Browning kielbasa for 3 to 4 minutes creates brown kielbasa grease in the pot when making soup․
The onions and carrots cook in the liquid and pick up browned food particles from the bottom of the Dutch oven․
Cooking the butter and flour mixture for two minutes removes any raw flour taste and thickens the broth․
Uniformly diced 1/2-inch potatoes will be fork-tender cooked for the same amount of time and won't stay firm when cooked covered․
Pouring room-temperature cream at the end of cooking helps keep the broth smooth and the kielbasa edges browned․
Fresh dill and crushed black pepper sprinkled over each serving․ Good with bread․

Instructions

Heat the olive oil in a large Dutch oven over medium-high heat. Add the sliced kielbasa and sear for 3 to 4 minutes, until the edges are deeply browned and slightly curled. Remove the sausage with a slotted spoon and set it aside.

Reduce the heat to medium. Add the diced onion and carrots to the sausage drippings, then sauté for 5 to 7 minutes until the onion is translucent and the carrots have softened.

Push the vegetables to one side of the pot and melt the butter in the center. Whisk in the flour and cook for exactly 2 minutes, until lightly toasted.

Slowly pour in the chicken broth while whisking constantly. Add the diced potatoes and bring the soup to a gentle boil. Reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes until the potatoes are tender.

Stir the browned kielbasa and heavy cream into the soup. Warm for 3 minutes without boiling, then ladle into bowls and garnish with fresh dill and coarse black pepper flakes.

FAQ

If you like your soup thicker once the potato pieces are cooked, mash some of the potatoes in the pot with a potato masher․ I mash about half a cup of potatoes to thicken the soup․ Mashed potatoes will thicken your soup without other ingredients․ You could also use a cornstarch slurry․ Don't mash all the potatoes if you want them to remain chunky in the soup․

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Dinner Soups & Stews American Stovetop

Kielbasa Potato Soup With Dill and Yukon Gold Potatoes

Name: Kielbasa Potato Soup With Dill and Yukon Gold Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 lb smoky kielbasa sausage (sliced into 1/4-inch rounds); 4 cups Yukon Gold potatoes (peeled and diced); 1 cup yellow onion (finely diced); 1/2 cup carrots (finely diced); 1 tbsp olive oil (for searing); 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 4 cups chicken broth; 1 cup heavy cream (room temperature); 1 tsp kosher salt (plus more to taste); 2 tbsp fresh chopped dill (for garnish); 1 tsp coarse black pepper flakes (for garnish)

By Ava MitchellOct 13, 2026

Prep

15 min

Cook

30 min

Total

45 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Browning kielbasa for 3 to 4 minutes creates brown kielbasa grease in the pot when making soup․
The onions and carrots cook in the liquid and pick up browned food particles from the bottom of the Dutch oven․
Cooking the butter and flour mixture for two minutes removes any raw flour taste and thickens the broth․
Uniformly diced 1/2-inch potatoes will be fork-tender cooked for the same amount of time and won't stay firm when cooked covered․
Pouring room-temperature cream at the end of cooking helps keep the broth smooth and the kielbasa edges browned․
Fresh dill and crushed black pepper sprinkled over each serving․ Good with bread․

Ingredients

Servings6

•1 lb smoky kielbasa sausage (sliced into 1/4-inch rounds)
•4 cups Yukon Gold potatoes (peeled and diced)
•1 cup yellow onion (finely diced)
•½ cup carrots (finely diced)
•1 tbsp olive oil (for searing)
•¼ cup unsalted butter
•¼ cup all-purpose flour
•4 cups chicken broth
•1 cup heavy cream (room temperature)
•1 tsp kosher salt (plus more to taste)
•2 tbsp fresh chopped dill (for garnish)
•1 tsp coarse black pepper flakes (for garnish)

Instructions

1
Heat the olive oil in a large Dutch oven over medium-high heat. Add the sliced kielbasa and sear for 3 to 4 minutes, until the edges are deeply browned and slightly curled. Remove the sausage with a slotted spoon and set it aside.
2
Reduce the heat to medium. Add the diced onion and carrots to the sausage drippings, then sauté for 5 to 7 minutes until the onion is translucent and the carrots have softened.
3
Push the vegetables to one side of the pot and melt the butter in the center. Whisk in the flour and cook for exactly 2 minutes, until lightly toasted.
4
Slowly pour in the chicken broth while whisking constantly. Add the diced potatoes and bring the soup to a gentle boil. Reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes until the potatoes are tender.
5
Stir the browned kielbasa and heavy cream into the soup. Warm for 3 minutes without boiling, then ladle into bowls and garnish with fresh dill and coarse black pepper flakes.