Kielbasa Potato Soup
A hearty and comforting soup made with kielbasa, potatoes, and a creamy broth, perfect for cold days.
Ingredients
Base 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 Adds sweetness and depth
- 2 cloves garlic, minced For flavor enhancement
Vegetables
- 4 medium potatoes, peeled and diced Approximately 1½ lbs
- 3 medium carrots, sliced Adds color and sweetness
- 3 stalks celery, sliced For flavor and crunch
Liquids and Seasonings
- 5 cups chicken broth Can substitute with vegetable broth
- 1 teaspoon smoked paprika For smokiness
- ½ teaspoon dried thyme Enhances the savory flavor
- ¾ cup heavy cream For creaminess
- Salt and black pepper, to taste
Garnish
- Fresh parsley, chopped For garnish
Instructions
Preparation
- Heat a large pot over medium heat and add olive oil.
- Add sliced kielbasa to the pot and sauté for 4 to 5 minutes until lightly browned. Remove and set aside.
- In the same pot, add diced onion, sliced carrots, and celery. Cook for about 4 minutes until softened.
- Stir in minced garlic and cook for an additional 30 seconds.
Cooking
- Add diced potatoes and seasonings: smoked paprika, dried thyme, salt, and pepper. Stir to coat the vegetables.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer uncovered for 15 to 18 minutes until potatoes are tender.
- Return browned kielbasa to the pot and stir in heavy cream. Simmer for another 3 to 4 minutes.
- Remove bay leaf before serving. Taste and adjust seasoning as necessary.
- Ladle soup into bowls and garnish with freshly chopped parsley.
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Notes
This soup pairs well with crusty bread or rolls. For added flavor, consider adding shredded cheese as a topping before serving.