Description
A hearty and comforting soup made with smoky kielbasa, tender potatoes, and vegetables in a creamy broth.
Ingredients
- 1 lb kielbasa, sliced
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups potatoes, peeled and diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add sliced kielbasa and cook until browned. Remove and set aside.
- Add onion, garlic, carrots, and celery to the pot. Sauté for 5 minutes until vegetables begin to soften.
- Add potatoes and dried thyme, stir to combine.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes are tender.
- If using, mix flour with a bit of water to form a slurry and stir into the soup to thicken. Simmer for another 5 minutes.
- Add milk, heavy cream, and cooked kielbasa. Heat through without boiling.
- Season with salt and pepper to taste. Garnish with chopped parsley before serving.
Notes
- For a thicker soup, mash some of the potatoes before adding the milk and cream.
- Smoked sausage can be used in place of kielbasa if desired.
- Adjust cream and milk to taste for a lighter or richer soup.