Kielbasa Potato Soup
This comforting Kielbasa Potato Soup combines creamy texture with savory flavors, perfect for a chilly night or cozy gathering.
Ingredients
Main Ingredients
- 1 lb Kielbasa sausage, sliced You can substitute with smoked sausage or chorizo.
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery, sliced
- 2 carrots sliced
- 4 cups chicken broth
- 1 cup milk Can be substituted with a dairy-free alternative.
- 1 cup heavy cream Reduce for a lighter version.
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste Don't skimp on seasoning!
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped For garnishing.
Instructions
Preparation
- In a large pot, melt the butter over medium heat. Add the sliced Kielbasa sausage and cook until browned. Remove the sausage with a slotted spoon and set aside.
- In the same pot, add the onion, garlic, carrots, and celery. Sauté the vegetables for about 5 minutes until they are softened.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for an additional 2 minutes to eliminate the raw flour taste.
- Gradually pour in the chicken broth while stirring constantly to prevent lumps. Continue stirring until the mixture is smooth and starts to thicken.
Cooking
- Add the diced potatoes to the pot and bring the soup to a boil. Reduce the heat to a simmer and let it cook for about 15 minutes until the potatoes are tender.
- Once the potatoes are tender, add the browned Kielbasa sausage back into the pot.
- Stir in the milk, heavy cream, dried thyme, smoked paprika, salt, and pepper. Heat the soup gently, ensuring it does not boil, for about 5 minutes until heated through.
- Adjust the seasoning according to your taste, adding more salt and pepper if needed.
- Serve the soup hot, garnished with fresh parsley.
Notes
Perfect on its own or served with crusty bread or a fresh salad. Can be made in advance and reheated.