Description
This Kielbasa Potato Soup is rich, creamy, and packed with smoky sausage, tender potatoes, and a flavorful broth. It’s the perfect cozy meal for chilly nights and comes together in under an hour!
Ingredients
- 1 tablespoon olive oil
- 12 oz kielbasa sausage, sliced into rounds
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 3 cups chicken broth
- 1 cup heavy cream (or milk for a lighter option)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional, for garnish)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Sauté the kielbasa: In a large pot or Dutch oven, heat olive oil over medium heat. Add the sliced kielbasa and cook for 3-4 minutes until browned. Remove and set aside.
Cook the aromatics: In the same pot, add the diced onion and cook for 2-3 minutes until soft. Stir in the garlic and cook for another 30 seconds.
Simmer the potatoes: Add the potatoes, chicken broth, smoked paprika, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are tender.
Blend (Optional): For a creamier texture, use an immersion blender to blend part of the soup while leaving some chunks.
Finish the soup: Stir in the cooked kielbasa and heavy cream. Simmer for another 5 minutes until heated through.
Serve: Ladle into bowls and top with shredded cheese and fresh parsley. Enjoy warm!
Notes
- Want extra veggies? Add chopped carrots or celery when cooking the onions.
- Make it lighter: Use half-and-half or whole milk instead of heavy cream.
- Spicy twist: Add a pinch of cayenne or use spicy kielbasa for some heat!
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.