Description
A comforting Kielbasa Potato Soup that combines smoky sausage and creamy potatoes in a warm bowl, perfect for any cozy occasion.
Ingredients
- 1 lb Kielbasa sausage, sliced
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 4 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large pot, melt the butter over medium heat.
- Add the sliced Kielbasa sausage and cook until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
- In the same pot, toss in the onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for an additional 2 minutes.
- Gradually pour in the chicken broth while stirring constantly to prevent lumps. Continue stirring until the mixture is smooth and starts to thicken.
- Add the diced potatoes and bring the soup to a boil. Reduce heat to a simmer and cook for about 15 minutes until the potatoes are tender.
- Once the potatoes are tender, add the browned Kielbasa back into the pot.
- Stir in the milk, heavy cream, dried thyme, smoked paprika, salt, and pepper. Heat gently for about 5 minutes until heated through.
- Adjust seasoning to taste. Serve hot, garnished with fresh parsley.
Notes
This soup can be frozen, but the cream may separate upon thawing. Reheat gently.