Description
This hearty Kielbasa Potato Soup combines smoky, browned kielbasa sausage with tender potatoes and a medley of sautéed vegetables in a creamy broth. Flavored with aromatic thyme and smoked paprika, this comforting soup is perfect for chilly days and is topped with fresh parsley for a burst of color and freshness.
Ingredients
Scale
Sausage and Vegetables
- 1 lb Kielbasa sausage, sliced
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
Liquids and Dairy
- 4 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
Other Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
Instructions
- Brown the sausage: In a large pot, melt the butter over medium heat. Add the sliced Kielbasa sausage and cook until browned thoroughly. Once browned, remove the sausage using a slotted spoon and set aside to keep warm.
- Sauté the vegetables: Using the same pot, add chopped onion, minced garlic, sliced carrots, and celery. Sauté the vegetables for approximately 5 minutes until they become tender and aromatic.
- Coat vegetables with flour: Sprinkle the all-purpose flour evenly over the vegetables. Stir well to coat the mixture and cook for an additional 2 minutes to remove the raw flour taste, allowing the mixture to thicken slightly.
- Add chicken broth: Gradually pour in the chicken broth while continuously stirring to prevent lumps from forming. Keep stirring until the broth and vegetable mixture is well combined and begins to thicken.
- Cook potatoes: Add the diced potatoes into the pot and increase the heat bringing the soup to a boil. Once boiling, reduce the heat to low and let the soup simmer for about 15 minutes or until the potatoes are tender when pierced with a fork.
- Return sausage to pot: Once the potatoes are tender, add the browned Kielbasa sausage back into the pot, stirring to combine all the flavors.
- Add dairy and seasonings: Stir in the milk, heavy cream, dried thyme, smoked paprika, salt, and freshly ground pepper. Gently heat the soup without boiling for about 5 minutes to warm through and blend the flavors.
- Adjust seasoning: Taste the soup and adjust the seasoning by adding more salt and pepper as needed to suit your preference.
- Serve and garnish: Ladle the hot soup into bowls and garnish with chopped fresh parsley before serving for added freshness and color.
Notes
- For a thicker soup, let it simmer a bit longer or add an extra tablespoon of flour at step 3.
- You can substitute the heavy cream with half-and-half for a lighter version.
- Use smoked kielbasa for a deeper smoky flavor.
- The soup freezes well; freeze in airtight containers and reheat gently on the stovetop.
- For extra vegetables, consider adding corn or peas during the simmering step.
