Description
A cozy and flavorful kielbasa potato soup that is simple to make and perfect for any night of the week.
Ingredients
- 1 tablespoon olive oil
- 12 oz (340 g) kielbasa sausage, sliced into quarter-inch rounds
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 medium potatoes (about 1.5 lbs / 680 g), peeled and diced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 5 cups (1.2 L) chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 3/4 cup (180 ml) heavy cream
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In a large pot over medium heat, warm the olive oil. Add sliced kielbasa and sauté for 4 to 5 minutes, stirring occasionally, until lightly browned. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook for about 4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
- Add diced potatoes, smoked paprika, thyme, bay leaf, salt, and pepper. Stir to coat the vegetables with spices.
- Pour in chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 15 to 18 minutes, or until potatoes are tender.
- Return the sausage to the pot. Stir in heavy cream and simmer for 3 to 4 more minutes. Remove bay leaf.
- Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread.
Notes
This soup stores well in the refrigerator and can be frozen for up to 3 months. Add more veggies for a nutritional boost.