Description
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
Units
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
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the kielbasa slices and cook until browned, about 3–4 minutes per side. Remove and set aside.
2. Sauté the Vegetables
- In the same pot, add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the garlic and cook for 1 minute until fragrant.
3. Build the Soup Base
- Add the potatoes, chicken broth, water, smoked paprika, and thyme to the pot. Bring to a boil.
- Reduce the heat to low and simmer for 15–20 minutes, or until the potatoes are tender.
4. Add the Cream and Kielbasa
- Stir in the heavy cream and return the cooked kielbasa to the pot.
- 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
- Taste and adjust seasoning with salt and pepper as needed.
- 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.