Kielbasa Potato Soup
Kielbasa Potato Soup is a comforting dish that beautifully combines hearty sausage and tender vegetables in a creamy broth, perfect for chilly days or a cozy family dinner.
Ingredients
Main ingredients
- 1 tablespoon olive oil For sautéing
- 12 oz kielbasa sausage, sliced into ¼-inch rounds Use quality kielbasa for best flavor
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced About 1½ lbs / 680 g
- 3 medium carrots, sliced
- 3 stalks celery, sliced
- 5 cups chicken broth
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 leaf bay leaf Remove before serving
- ¾ cup heavy cream
- Salt and black pepper (to taste)
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Warm a large pot over medium heat and pour in the olive oil.
- Once hot, add the sliced kielbasa and sauté for 4 to 5 minutes until browned. Remove and set aside.
- Add the diced onion, carrots, and celery to the same pot, and cook for about 4 minutes until soft.
- Stir in minced garlic and cook for another 30 seconds.
- Add the diced potatoes, smoked paprika, dried thyme, salt, and black pepper to the pot, stirring to combine.
- Pour in the chicken broth and bring to a boil.
Cooking
- Reduce the heat and let simmer uncovered for 15 to 18 minutes until potatoes are tender.
- Return the browned kielbasa to the pot and stir in the heavy cream.
- Simmer for an additional 3 to 4 minutes, then remove the bay leaf.
- Taste and adjust seasoning if necessary.
Serving
- Ladle the soup into bowls and garnish with fresh parsley before serving.
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Notes
This soup can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. For extra creaminess, mash some potatoes to thicken the soup. Customize with your favorite veggies, herbs, and spices.