Kielbasa Potato Soup
A warm and hearty meal combining tender potatoes and savory Kielbasa sausage, perfect for busy weeknights or chilly weekends.
Ingredients
Main Ingredients
- 1 lb Kielbasa sausage, sliced
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 count 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
- to taste Salt and pepper
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
Preparation
- Melt the butter in a large pot over medium heat.
- Add the sliced Kielbasa and cook until browned, then remove with a slotted spoon.
- In the same pot, add onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
- Sprinkle flour over the softened vegetables and stir well. Cook for another 2 minutes.
- Gradually pour in chicken broth, stirring constantly until the mixture is smooth and thickens.
- Add the diced potatoes and bring the soup to a boil. Reduce the heat, simmer for about 15 minutes until the potatoes are tender.
- Return the browned Kielbasa to the pot.
- Stir in milk, heavy cream, thyme, smoked paprika, salt, and pepper. Gently heat for 5 minutes, ensuring it doesn’t boil.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove to prevent curdling of the cream.