Warm Your Soul: Top 3 Soups for 2025

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Potato Kielbasa Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 lb. kielbasa sausage, sliced (use turkey kielbasa if preferred)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 4 large potatoes, peeled and cubed
  • 3 large carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • 1 cup heavy cream

Directions:

  1. Cook Sausage:
    • Heat olive oil in a large pot over medium heat.
    • Add kielbasa slices and cook until browned. Remove and set aside.
  2. Sauté Vegetables:
    • In the same pot, cook the chopped onion until softened, about 3-4 minutes.
    • Add minced garlic and cook until fragrant, about 1 minute.
  3. Add Broth and Veggies:
    • Pour in chicken broth.
    • Add cubed potatoes, sliced carrots, and chopped celery.
    • Stir in dried thyme and parsley. Season with salt and pepper.
  4. Simmer:
    • Bring to a boil, then reduce heat and simmer until potatoes and carrots are tender, about 20 minutes.
  5. Finish Soup:
    • Stir in heavy cream and return kielbasa to the pot.
    • Simmer for an additional 5 minutes, until heated through.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Servings: 6

Crock Pot Crack Potato Soup

Crock Pot Crack Potato Soup

Ingredients:

  • 6 cups diced potatoes, peeled (russet or Yukon gold work best)
  • 1 cup shredded sharp cheddar cheese
  • ½ cup crispy, cooked, and crumbled bacon
  • 1 packet ranch seasoning mix
  • 4 cups chicken broth (or vegetable broth for a vegetarian option)
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 1 small onion, finely chopped (optional)
  • 2 cloves garlic, minced (optional)
  • Salt and pepper to taste
  • Optional garnishes: extra cheese, bacon bits, green onions, chives, or sour cream

Instructions:

  1. Prepare the Ingredients:
    • Dice the peeled potatoes into uniform pieces for even cooking. Optionally, sauté the onion and garlic in a pan for extra flavor.
  2. Layer the Crock Pot:
    • Add the diced potatoes, sautéed onion (if using), and garlic to the bottom of the crock pot.
    • Sprinkle the ranch seasoning mix evenly over the potatoes. Add the crumbled bacon and shredded cheese on top.
  3. Add the Liquid:
    • Pour the chicken (or vegetable) broth over the ingredients, making sure the liquid covers the potatoes. Stir everything gently to combine.
  4. Cook the Soup:
    • Cover the crock pot and cook on low for 7-8 hours or on high for 4 hours, until the potatoes are tender and can be easily mashed.
  5. Finish with Cream:
    • Once the potatoes are tender, stir in the heavy cream (or half-and-half). Use an immersion blender for a creamier texture or leave the soup chunky.
    • Taste and adjust seasoning with salt and pepper.
  6. Serve:
    • Ladle the soup into bowls and garnish with extra cheese, bacon bits, green onions, chives, or a dollop of sour cream, as desired.

Irish chicken Cabbage and Potato Soup

Ingredients:

  • 1 lb chicken breast, diced
  • 1 large onion, chopped
  • 4 cups chicken broth
  • 2 large potatoes, peeled and diced
  • 1/2 head cabbage, shredded
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • Salt and pepper, to taste

Instructions:

  1. Cook Chicken: In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned. Remove and set aside.
  2. Sauté Vegetables: In the same pot, add chopped onion and minced garlic. Cook until onion is translucent.
  3. Combine Ingredients: Return chicken to the pot. Add chicken broth, potatoes, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
  4. Add Cabbage: Stir in shredded cabbage and cook for another 5 minutes. Season with salt and pepper.
  5. Serve: Ladle soup into bowls and serve hot.

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 6