Herbie Creative Recipes
Mimi's Kielbasa Soup
Slow Cooker Kielbasa, Potatoes O'Brien, and Corn Soup
Dump-and-go slow cooker soup with kielbasa, corn, and a full bag of Potatoes O'Brien stirred in for the last two hours so the cubes stay tender instead of falling apart.
Created August 13, 2026
Instructions
-
Slice the kielbasa into 1/2-inch rounds.
-
Add the chicken broth, kielbasa, corn, garlic powder, onion powder, pepper, and salt to a 6-quart slow cooker. Stir.
Prep -
Cover and cook 4 hours on LOW or 2 hours on HIGH.
-
Two hours before serving, stir in the frozen Potatoes O'Brien. Cover and cook 2 more hours on the same setting, until the potatoes are tender.
Cooking -
Taste the broth before adding any more salt. Serve hot.
Notes
- Mimi is Mom. This is her kielbasa soup, the one with a full bag of Potatoes O'Brien in the last two hours.
- This is Mimi's method (that's Mom): everything but the potatoes goes in first, then the full bag of Potatoes O'Brien for the last 2 hours.
- Ore-Ida, Great Value, and Kroger Potatoes O'Brien are usually 28 oz bags. For a 32 oz bag, use 6 1/2 cups broth. For a 20 to 24 oz bag, use 5 to 5 1/2 cups.
- Add the O'Brien potatoes straight from the freezer. If they are thawed, still add them at the 2-hour mark, then start checking at 60 to 90 minutes.
- Kielbasa and broth are already salty. If you use regular chicken broth instead of low-sodium, skip the 1/4 teaspoon salt and season only at the end.
- Optional: brown the kielbasa rounds in a skillet before they go in for deeper roasted flavor. The soup does not need that step.
- LOW for 6 hours total (potatoes in after 4 hours) or HIGH for 4 hours total (potatoes in after 2 hours). Both match a 4 to 6 hour cook with potatoes at the end.
Reviews
5.0
1 review
- 5 stars 1
- 4 stars 0
- 3 stars 0
- 2 stars 0
- 1 star 0
Sign up with your email to rate this recipe. New accounts also join the Herbie Creative store list.
-
Mimi's kielbasa soup. Full bag of O'Brien potatoes, simple, and the house smelled like Sunday.