Crock Pot Kielbasa Potato Soup
This Crock Pot Kielbasa Potato Soup is everything you want in a fall wintery soup! It’s hearty, cheesy, and satisfying with that juicy kielbasa. We love to make this soup for football season. I’ll make it in the morning and it’s ready in time for the game that afternoon.
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I LOVE potato soup! It’s such a comfort food and perfect for anytime in the fall or winter. I love this soup during a football game or on a cold night. It’s warm and fills you up. It’s super simple to throw together!
The addition of kielbasa to this soup is a twist on bacon and makes it really hearty.
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What you’ll need
You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Crock Pot– 6 quart or larger
- Kielbasa, sliced into coins- I prefer the skinless variety, but use what you like
- Cream of chicken soup – you can sub this with cream of celery
- Worcestershire sauce – just a dash for tang
- Dijon mustard
- Cheddar cheese
- Chicken broth– or use vegetable broth
- Frozen Potatoes O’Brien with onions and peppers
- Sour cream – extra creaminess
- Seasonings– black pepper, garlic powder, onion powder, mustard powder, oregano
How to make it
Spray the crock pot with nonstick cooking spray or use a crock pot liner.
Add in the frozen potatoes and the sliced kielbasa to the crock pot.
In a mixing bowl add the chicken broth, sour cream, seasonings and cream of chicken soup.
Whisk together and pour into the crock pot.
Add in 1 cup of shredded cheddar and mix together.
Cook on low for 3 hours. Add in the remaining cheddar cheese and stir.
Spoon into bowls. Garnish with sliced green onion and extra cheese and enjoy!
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More you’ll love
- Crock Pot Minestrone
- 1905 Columbia Restaurant Salad
- Football Cheesecake Dip
- Slow Cooker Maple Pork
- Crock Pot Spinach Artichoke Dip
- Easy Turkey Chili
- Buffalo Chicken Dip
- Air Fryer Kielbasa and Peppers
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Crock Pot Kielbasa Potato Soup
Equipment
Ingredients
- 2 14 ounce packages of kielbasa sliced into coins
- 10.5 ounce can cream of chicken soup
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 cups cheddar cheese shredded and divided
- 1 cup chicken broth
- 28 ounces frozen Potatoes O’Brien with onions and peppers
- 1/4 cup sour cream
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mustard powder
- 1 tsp oregano
Instructions
- Spray the crock pot with nonstick cooking spray or use a crock pot liner.
- Add in the frozen potatoes and the sliced kielbasa to the crock pot.
- In a mixing bowl add the chicken broth, sour cream, seasonings and cream of chicken soup. Whisk together and pour into the crock pot.
- Add in 1 cup of shredded cheddar and mix together.
- Cook on low for 3 hours. Add in the remaining cheddar cheese and stir.
- Spoon into bowls,. Garnish with sliced green onion, extra cheddar cheese and enjoy!
