Kielbasa Potato Soup
A hearty and comforting soup featuring kielbasa, creamy potatoes, and wholesome vegetables simmered together in a savory broth, perfect for chilly days.
Ingredients
For the Soup
- 1 tbsp olive oil
- 1 pound kielbasa, cut into slices
- 1 cup yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and cut into half-moons
- 5 medium waxy potatoes, peeled and cut into bite-sized pieces
- 1 tsp sweet paprika
- 1 tsp dried marjoram
- 1 can (14 oz) white beans, drained and rinsed
- 5 cups chicken broth
- 0.5 cup cream cheese, at room temperature
- 0.5 tsp black pepper
- 2 tbsp chopped dill
Instructions
Preparation
- Prepare your ingredients by slicing the kielbasa, peeling and cutting the potatoes into chunks, chopping the carrots into half-moons, dicing the onion, mincing the garlic, and chopping the dill.
Cooking
- Heat the olive oil in a large pot over medium heat. Add the sliced kielbasa and brown it for about five minutes, then remove and set aside.
- In the same pot, sauté the diced onion, minced garlic, and carrots for about three minutes until softened.
- Stir in the potatoes and beans, then sprinkle in the sweet paprika and dried marjoram. Add the chicken broth, cover, bring to a boil, and simmer for 15 minutes.
- Remove the lid and stir in the cream cheese until fully melted and incorporated.
- Return the browned kielbasa to the pot, taste and adjust seasoning if needed, then sprinkle in black pepper and chopped dill before serving.
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Notes
For serving, ladle the soup into bowls and pair with crusty bread. You can also garnish with extra dill or a dollop of sour cream.