Description

A hearty, comforting soup featuring smoky kielbasa sausage and tender potatoes in a rich, creamy broth with aromatic vegetables. Perfect for cold evenings and easy weeknight dinners.

Ingredients

Scale

1 pound kielbasa sausage, sliced
4 large russet potatoes, diced
1 medium yellow onion, chopped
4 garlic cloves, minced
6 cups chicken broth
1 cup heavy cream
2 medium carrots, diced
2 celery stalks, diced
3 tablespoons all-purpose flour
3 tablespoons butter
2 bay leaves
1 teaspoon dried thyme
1 teaspoon paprika
Salt to taste
Black pepper to taste
Fresh parsley for garnish

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Instructions

1. Brown sliced kielbasa in a large pot over medium-high heat until golden, about 5 minutes. Remove and set aside.
2. In the same pot, add butter and sauté onion, carrots, and celery for 5-7 minutes until softened.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Sprinkle flour over vegetables and stir constantly for 2 minutes to create a roux.
5. Gradually add chicken broth while stirring to prevent lumps.
6. Add diced potatoes, bay leaves, thyme, paprika, salt, and pepper. Bring to a boil.
7. Reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
8. Return browned kielbasa to the pot and cook for 10 more minutes.
9. Remove bay leaves and stir in heavy cream just before serving.
10. Garnish with fresh parsley and serve hot with crusty bread.

Notes

Store leftovers in airtight containers in the refrigerator for up to 5 days. Can be frozen for up to 3 months, though best frozen before adding cream. Reheat gently over medium-low heat. Soup thickens upon standing, so add extra broth when reheating if needed.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 385
Sugar: 4g
Sodium: 920mg
Fat: 24g
Carbohydrates: 28g
Fiber: 3g
Protein: 15g