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Kielbasa Potato Soup

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This Kielbasa Potato Soup is a hearty, comforting dish featuring smoky kielbasa, tender potatoes, and creamy broth. Perfect for chilly nights, it’s a simple, one-pot meal that’s full of flavor.

Ingredients

Scale
  • 1 tbsp olive oil
  • 12 oz (340 g) kielbasa, sliced into rounds
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 medium potatoes, peeled and diced (about 4 cups)
  • 2 carrots, peeled and sliced
  • 2 celery stalks, diced
  • 4 cups chicken broth
  • 1 cup water
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried thyme
  • Salt and pepper, to taste
  • 1 cup heavy cream (or milk for a lighter version)
  • 2 tbsp cornstarch (optional, for thickening)
  • 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions

1. Cook the Kielbasa

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the kielbasa slices and cook until browned, about 3–4 minutes per side. Remove and set aside.

2. Sauté the Vegetables

  1. In the same pot, add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
  2. Stir in the garlic and cook for 1 minute until fragrant.

3. Build the Soup Base

  1. Add the potatoes, chicken broth, water, smoked paprika, and thyme to the pot. Bring to a boil.
  2. Reduce the heat to low and simmer for 15–20 minutes, or until the potatoes are tender.

4. Add the Cream and Kielbasa

  1. Stir in the heavy cream and return the cooked kielbasa to the pot.
  2. For a thicker soup, whisk the cornstarch with 2 tablespoons of water to create a slurry and stir it into the soup. Simmer for 3–5 minutes until slightly thickened.

5. Adjust and Serve

  1. Taste and adjust seasoning with salt and pepper as needed.
  2. Serve hot, garnished with fresh parsley if desired.

Notes

  • Make It Lighter: Use milk or half-and-half instead of heavy cream.
  • Add Vegetables: Stir in spinach or kale during the last few minutes of cooking for extra nutrients.
  • Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Find it online: https://recipe.ukfinda.com/kielbasa-potato-soup/