🥔 Kielbasa Soup with Potatoes
🍽️ Serves: 4–6
⏱️ Time: 10 min prep | 30–40 min cook
🧂 Ingredients:
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1 lb kielbasa, sliced into rounds (smoked or turkey kielbasa both work)
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1 tbsp olive oil or butter
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1 medium onion, chopped
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2–3 cloves garlic, minced
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4 cups potatoes, peeled and diced (Yukon Gold or Russet)
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2 carrots, sliced
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2 stalks celery, chopped
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4 cups chicken broth (or vegetable broth)
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1 tsp smoked paprika (optional, but great flavor)
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½ tsp dried thyme
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Salt & black pepper, to taste
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½ cup heavy cream or milk (optional for creamy version)
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Chopped parsley or dill, for garnish
🔪 Instructions:
1. Sauté the kielbasa:
In a large pot or Dutch oven, heat the oil or butter over medium heat. Add sliced kielbasa and cook until browned on both sides (about 5–7 minutes). Remove and set aside.
2. Cook the vegetables:
In the same pot, add the onion, carrots, and celery. Sauté until slightly soft (5 minutes). Add garlic, paprika, and thyme; stir for 1 minute.
3. Add potatoes & broth:
Return kielbasa to the pot. Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer 20–25 minutes, or until potatoes are tender.
4. Make it creamy (optional):
For a creamy soup, stir in ½ cup heavy cream or milk just before serving. Warm gently—do not boil after adding dairy.
5. Season & serve:
Taste and season with salt and pepper. Ladle into bowls and top with chopped parsley or dill.
đź“ť Variations:
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Add green beans or spinach for extra veggies.
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Use sweet potatoes instead of white potatoes for a sweet-savory twist.
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Make it spicy: add a pinch of red pepper flakes or use spicy kielbasa.
Want a slow cooker version or to make it dairy-free or gluten-free? I can adjust the recipe—just let me know!