Description
A comforting and hearty Kielbasa Potato Soup that warms you up with every bite.
Ingredients
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
- 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.
- 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.
- 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.
- 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.
- Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley if desired.
Notes
- For a lighter version, substitute heavy cream with milk.
- You can use vegetable broth instead of chicken broth for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 65mg