Creamy Sausage and Potato Stew
Our take on Creamy Sausage and Potato Stew does not use heavy cream or milk to achieve the “creamy” state. Instead we use smoked cream cheese, which takes this version to the next level!
Things to know:
What potatoes work best in soup?
For soups where you want potato chunks to stay intact, use waxy potatoes like Red Potatoes, New Potatoes, or Fingerlings; for creamy soups where you want potatoes to dissolve and thicken the broth, use starchy potatoes like Russets, while Yukon Golds (medium starch) are a versatile, buttery all-purpose choice.
What is kielbasa?
Kielbasa is a traditional Polish sausage, typically made from pork, known for its smoky flavor and garlic seasoning, though chicken and turkey versions exist. It’s versatile and can be served hot or cold, often paired with potatoes, cabbage, or sauerkraut, and is used in dishes like soups, stews, and skillet meals, or simply grilled or baked.
Is kielbasa pork or beef?
Kielbasa is traditionally a pork sausage, but it’s also commonly made with a mix of pork and beef, and can even be found in poultry or other meat varieties, with garlic and other spices being key flavorings. While pork is the classic base, modern versions often blend meats, and you can find beef-only or poultry kielbasa too, though pork-based remains most typical.
What is the ideal temperature for smoking cream cheese?
We smoke ours at 180F and add a smoke tube filled with pellets for extra smoke flavor. Some say the ideal temperature for smoking cream cheese is generally around 225°F (107°C), though temperatures from 200-275°F (93-135°C) work well, allowing the cheese to soften and absorb smoke flavor without fully melting, typically for 1 to 2 hours until gooey. This hot smoking method makes the cheese creamy and spreadable, perfect for dips served with crackers or bread.
Ingredients:
1 block cream cheese
2 lbs red potatoes, peeled and cubed
1/4 cup garlic cloves, minced
3 carrots, peeled and sliced into half-moons
1 large sweet onion, finely diced
2 pound kielbasa sausage, sliced
2 T olive oil
2 t sweet paprika
2 t dried marjoram
2 T Spiceology’s Vampire Killer
1 can white beans, drained and rinsed
2 cups roasted garlic broth
2 cups fresh spinach, chopped
1 T black pepper
3 T chopped fresh dill
Salt to taste
1. Fire up your smoker to 180F with a smoking tube. Place the cream cheese in the smoker and smoke for 1 hour. Set aside to cool.
2. Peel and cut the potatoes into small cubes. Slice the carrots into thin half-moons. Dice the onion, mince the garlic, and slice the kielbasa into rounds. Chop the dill and set it aside for later.
3. Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the sliced kielbasa and cook for about 10 minutes until browned and slightly crisp. Remove the sausage from the pot and keep it aside.
4. Add the diced onion to the same pot and cook for two minutes. Stir in the garlic and carrots and continue cooking for another two to three minutes until fragrant and lightly softened.
5. Stir in the potatoes, paprika, marjoram, Vampire Killer and white beans. Mix well to coat the vegetables in the seasoning and release the aroma of the spices.
6. Pour in the chicken and garlic broth, add the spinach and stir everything together. Bring the soup to a boil, then reduce the heat to medium-low, cover and let the stew simmer gently for about 30 minutes until the potatoes are tender.
7. Remove the lid and add the smoked cream cheese. Stir slowly until it melts completely into the broth, creating a smooth, creamy consistency.
8. Add the cooked kielbasa back into the pot and stir well. Simmer for another 30 minutes to let the flavors combine beautifully.
9. Sprinkle with black pepper and adjust the salt if needed. Stir in the fresh dill just before serving.
10. Serve hot with crusty bread or a light salad for a complete and hearty meal. ENJOY!
Equipment used:
Yoder YS640S Smoker
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