Potato Kielbasa Soup

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Description:
This hearty and comforting Potato Kielbasa Soup is packed with tender potatoes, smoky kielbasa sausage, and vegetables simmered in a savory broth. It’s a cozy, filling dish that’s perfect for chilly days and makes for an easy weeknight meal. The smoky flavors of kielbasa blend beautifully with creamy potatoes and a rich broth, creating a deliciously satisfying soup.

Ingredients:

  • Kielbasa sausage (sliced): 12 oz (340 g)
  • Potatoes (peeled and diced): 4 medium (about 4 cups)
  • Onion (chopped): 1 medium
  • Carrots (peeled and sliced): 2 medium
  • Celery (sliced): 2 stalks
  • Garlic (minced): 3 cloves
  • Chicken broth: 5 cups (1.2 liters)
  • Heavy cream: 1 cup (240 ml)
  • Butter: 2 tbsp
  • Flour: 2 tbsp (for thickening)
  • Dried thyme: 1 tsp
  • Bay leaf: 1
  • Salt: 1 tsp (adjust to taste)
  • Black pepper: ½ tsp
  • Fresh parsley (chopped): 2 tbsp for garnish

Optional Ingredients (for extra flavor):

  • Smoked paprika: ½ tsp for added smokiness
  • Bacon (cooked and crumbled): 4 slices for extra texture
  • Cheddar cheese (shredded): ½ cup for a cheesy twist
  • Fresh dill: 1 tbsp for garnish

Instructions:

  1. Cook the kielbasa:
    In a large pot or Dutch oven, heat a small amount of oil or butter over medium heat. Add the sliced kielbasa and cook until browned, about 5-7 minutes. Remove from the pot and set aside.
  2. Sauté the vegetables:
    In the same pot, melt 2 tbsp of butter. Add the chopped onion, carrots, and celery. Cook for 5-6 minutes until the vegetables begin to soften. Add the garlic and cook for another minute until fragrant.
  3. Make the roux:
    Stir in the flour and cook for 1-2 minutes, stirring constantly. This will help thicken the soup. Slowly pour in the chicken broth, stirring as you go to avoid lumps.
  4. Add the potatoes and seasonings:
    Add the diced potatoes, dried thyme, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the potatoes are tender.
  5. Finish the soup:
    Stir in the heavy cream and return the cooked kielbasa to the pot. Let the soup simmer for another 5 minutes to heat through and allow the flavors to meld. Remove the bay leaf before serving.
  6. Garnish and serve:
    Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or a side salad.

Tips for Success:

  • For extra creaminess: Mash a few of the potatoes directly in the soup before adding the cream to make it even thicker and creamier.
  • Adjust the thickness: If the soup is too thick, add a little more chicken broth. If too thin, cook uncovered for a few extra minutes to let it reduce.
  • Use smoked kielbasa: If available, opt for smoked kielbasa for deeper flavor.

Recommendations:

  • Serve with bread: Pair this soup with a slice of crusty bread or garlic toast for dipping.
  • Make it ahead: This soup reheats beautifully, so consider making it a day in advance for even better flavor.
  • Add extra vegetables: Feel free to add corn, green beans, or peas for more variety and texture.

Nutrition (per serving, approx. based on 6 servings):

  • Calories: 430
  • Protein: 15 g
  • Fat: 30 g
  • Carbohydrates: 27 g
  • Fiber: 3 g
  • Sugar: 4 g
  • Sodium: 950 mg

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