Description
Warm, hearty, and incredibly comforting, Kielbasa Potato Soup is a delightful dish combining savory kielbasa, tender potatoes, and fresh vegetables for a delicious meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 lb kielbasa, sliced into 1/2-inch rounds
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 medium potatoes, peeled and cubed
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sliced kielbasa and cook until browned on both sides, about 5 minutes. Remove the kielbasa from the pot and set aside.
- In the same pot, add the diced onion and sauté until translucent, about 4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Pour the chicken broth into the pot and bring to a boil. Add the cubed potatoes, sliced carrots, and chopped celery. Stir in the dried thyme, paprika, salt, and pepper.
- Reduce the heat to low and cover the pot. Simmer the soup for about 15-20 minutes, or until the potatoes and vegetables are tender.
- Once the vegetables are cooked, return the browned kielbasa slices to the pot. Stir in the heavy cream and let the soup heat through for another 5 minutes, without allowing it to boil.
- Taste and adjust the seasoning if necessary. Garnish with chopped fresh parsley before serving, if desired.
Notes
For a creamy texture, avoid adding heavy cream too early. Customize by adding vegetables like spinach or kale and adjusting seasonings to your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Polish
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 60mg