Sweet Corn, Kielbasa and Potato Soup

Creamy sweet corn, kielbasa, and potato soup made with smoky sausage, crispy bacon, tender Yukon gold potatoes, and a rich milk-based broth. This easy one-pot soup recipe is perfect for weeknight dinners and cold weather meals, delivering hearty flavor and comforting texture. Ideal for family dinners, meal prep, and cozy lunches, this corn and potato soup reheats well and pairs perfectly with crusty bread or a simple salad.

This hearty sweet corn, kielbasa, and potato soup is creamy, comforting, and packed with savory flavor. Made in one pot, it’s an easy and satisfying meal for busy weeknights or cozy weekends.

Ingredients

• 4 slices bacon, chopped
• 7 oz kielbasa, sliced or chopped
• 1/2 cup carrots, thinly sliced
• 1 celery rib, thinly sliced
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 2 1/2 cups chicken broth
• 1 1/2 cups milk (2% or whole), divided
• 3 tablespoons gluten-free flour (or all-purpose flour)
• 1 1/2 cups baby Yukon gold potatoes, diced
• 1 cup sweet corn (fresh or frozen)
• Seasoned salt and black pepper, to taste
• Chopped green onions, for garnish

Directions

1. Brown the meats
   Add the bacon and kielbasa to a large Dutch oven or soup pot. Cook over medium heat until the bacon is golden and the kielbasa is lightly browned. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Cook the vegetables
   Add the carrots, celery, and shallot to the pot. Sauté until softened, about 8–10 minutes. Add a small splash of chicken broth and cover with a lid if needed to speed up the process. Stir in the garlic and cook for 1 minute until fragrant.
3. Build the soup
   Pour in the chicken broth and 1 cup of the milk. Increase heat to medium-high and bring to a gentle simmer (do not boil). Add the diced potatoes, reduce heat to low, and simmer until tender, 5–7 minutes.
4. Thicken
   In a small bowl, whisk the flour with the remaining 1/2 cup milk until smooth. Return the bacon and kielbasa to the pot, then slowly stir in the flour mixture. Simmer gently for about 5 minutes, until slightly thickened.
5. Finish
   Stir in the sweet corn and cook for 1 minute, just until heated through. Season with seasoned salt and plenty of black pepper.
6. Serve
   Ladle into bowls and garnish with chopped green onions.

---

Tips

• Keep the soup at a gentle simmer to prevent curdling.
• Dice the potatoes evenly so they cook at the same rate.
• Whisk the flour and milk very well to avoid lumps.

Variations and Substitutions

• No bacon: Use extra kielbasa and sauté vegetables in olive oil.
• Dairy-free: Replace milk with unsweetened oat or almond milk.
• Spicy: Use spicy kielbasa or add red pepper flakes.
• Vegetables: Add bell peppers or peas for extra color and texture.

FAQs

Can I make this soup ahead of time?
Yes, it reheats well. Warm gently over low heat, stirring often.

Can I freeze this soup?
It can be frozen, but the texture may change slightly due to the milk and potatoes.

What type of potatoes work best?
Yukon gold potatoes are ideal because they hold their shape and add creaminess.

Serving Suggestions

• Serve with crusty bread or garlic toast
• Pair with a simple green salad
• Add shredded cheese on top for extra richness

Why You’ll Love This Recipe

• One-pot and easy to make
• Creamy without being heavy
• Balanced flavors from smoky kielbasa, sweet corn, and tender potatoes
• Perfect for family dinners or meal prep