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Ham and Polska Kielbasa Potato Soup

Ham and Polska Kielbasa Potato Soup

A rich, smoky potato soup built on leftover spiral ham and sliced beef Kielbasa, simmered with Yukon gold potatoes, aromatics, and a creamy soup base. Deep Hungarian paprika and bone broth give it a warm, layered flavor that tastes like it cooked all day.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 8 Servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Ingredients Method Notes

Ingredients
  

Base
  • 6 cups Pork & beef bone broth can substitute straight beef bone broth
  • 1 large Sweet onion diced
  • 3–4 cloves Garlic minced
  • 3 ribs Celery chopped
  • 6 medium Yukon gold potatoes about 2–2½ lbs, peeled and cubed
Meats
  • 2 to 2½ cups Ham (from spiral-cut ham, non-sliced portions from the bone end or solid end piece) cubed
  • 1 Beef Polska kielbasa sausage 12–14 oz, sliced into half-moons
Seasoning
  • 1½ tsp Hungarian smoked paprika
  • 1 tsp Salt start light, adjust at end
  • ½–1 tsp Black pepper course ground
Creamy Base
  • 3-4 tbsp Cream soup base powder your previous recipe mix
  • ½ cup Heavy cream or half-and-half Optional: for extra richness
Optional Tweaks
  • 1 Bay leaf adds depth while simmering
  • 1 cup Diced carrots adds color + sweetness balance
  • 1 tbsp Butter for sautéing onion/celery/garlic
  • Fresh parsley or dill finish garnish
  • Pinch Crushed red pepper if you want a mild kick

Method
 

Prep the ingredients
  1. Cube the potatoes, dice the sweet onion, slice the celery, mince the garlic, slice the kielbasa, and cube the solid leftover ham pieces (not spiral slices).
Build the flavor base
  1. In a large soup pot or Dutch oven, melt a little butter or oil over medium heat. Add the onion and celery and cook for 4–5 minutes until softened. Stir in the garlic and cook for another 30–60 seconds.
Brown the sausage (optional but recommended)
  1. Add the sliced kielbasa and lightly brown it for 3–4 minutes to deepen the smoky flavor.
Add broth and potatoes
  1. Pour in the bone broth and stir in the potatoes. Bring to a gentle boil, then reduce heat to a simmer.
Season the soup
  1. Add smoked Hungarian paprika, salt, and pepper. Stir well to distribute flavor.
Simmer until tender
  1. Cook uncovered or partially covered for 20–25 minutes, until potatoes are fork-tender.
Add ham and finish simmering
  1. Stir in the cubed ham (solid leftover pieces). Simmer another 10–15 minutes so the ham warms and flavors the broth.
Thicken and enrich
  1. Stir in the cream soup base powder until fully dissolved. If using, add heavy cream or half-and-half for extra richness.
Final adjustments
  1. Taste and adjust salt, pepper, or paprika. If you want a thicker soup, mash a few potatoes directly in the pot or simmer a bit longer uncovered.
Serve
  1. Ladle into bowls and optionally top with fresh parsley, cracked black pepper, or a light dusting of paprika.

Notes

More Enhancements (to elevate the soup)

  • Splash of acid at the end (high impact):
    A small hit of apple cider vinegar or a squeeze of lemon juice wakes up the smoked ham and kielbasa and keeps it from tasting too heavy.
  • Fresh herb finish:
    Chopped parsley, dill, or green onion right before serving adds contrast and brightness.
  • Extra texture control:
    Mash a few Yukon gold potatoes in the pot for a thicker, chowder-like body instead of adding more cream.
  • Smoky depth upgrade (optional):
    A pinch of chipotle powder or a drop of smoked hot sauce intensifies the paprika/sausage backbone without changing the recipe.

Serve this Soup With:

  • Small vinegar slaw or cucumber salad on the side
  • Buttered toast points (best overall match)
  • Saltine crackers or oyster crackers (classic diner-style)
  • Crusty sourdough bread (best for soaking broth)
  • Garlic bread (if you want it more indulgent)