Description
A hearty and comforting soup made with kielbasa, potatoes, and vegetables in a savory broth, perfect for a cozy meal on a chilly day.
Ingredients
- 1 lb kielbasa sausage, sliced into rounds
- 4 medium potatoes, peeled and diced
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- Salt to taste
- Chopped parsley for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the kielbasa and cook until browned, about 5-7 minutes. Remove and set aside.
- In the same pot, add the onions, carrots, celery, and garlic. Cook for 3-4 minutes until softened.
- Add the diced potatoes, thyme, and black pepper. Stir to combine.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes until the potatoes are tender.
- Once the potatoes are soft, stir in the heavy cream and cooked kielbasa. Let it simmer for an additional 5-10 minutes to heat through.
- Taste and adjust seasoning with salt and more pepper if needed.
- Serve hot, garnished with chopped parsley if desired.
Notes
- For a lighter version, you can substitute the heavy cream with half-and-half or milk.
- Feel free to add other vegetables like corn or green beans for variation.
- This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat before serving.