Kielbasa Soup with Potatoes

Kielbasa Soup with Potatoes

Kielbasa Soup with Potatoes is a hearty, comforting dish that’s perfect for colder months or any time you’re craving something warm and filling. This soup combines the rich, smoky flavors of kielbasa with tender potatoes, onions, garlic, and a medley of vegetables. It’s a straightforward recipe that brings together simple ingredients, creating a bowl of goodness that’s sure to become a family favorite.

Ingredients:

• 1 lb (450g) kielbasa sausage, sliced into 1/4-inch rounds
• 1 lb (450g) potatoes, peeled and diced into bite-sized cubes (Yukon Gold or Russets work well)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 6 cups (1.5 liters) chicken broth or stock
• 1 cup (240ml) heavy cream (optional, for a creamy version)
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil or butter
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Ingredients: Start by slicing the kielbasa sausage into 1/4-inch rounds. Peel and dice the potatoes into bite-sized cubes. Finely chop the onion, carrots, and celery. Mince the garlic cloves.
2. Cook the Kielbasa: Heat a large soup pot or Dutch oven over medium heat. Add the olive oil or butter. Once heated, add the sliced kielbasa to the pot. Cook for about 5-7 minutes, stirring occasionally, until the sausage is browned and slightly crispy on the edges. Remove the kielbasa from the pot and set it aside on a plate.
3. Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-6 minutes, or until the vegetables begin to soften and the onion turns translucent. Add the minced garlic and cook for an additional minute until fragrant.
4. Add the Potatoes and Broth: Add the diced potatoes to the pot, along with the browned kielbasa. Pour in the chicken broth, making sure all the ingredients are submerged. Stir in the dried thyme and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the potatoes are tender.
5. Optional: Make it Creamy: If you prefer a creamy soup, stir in the heavy cream after the potatoes have cooked. Simmer for an additional 5 minutes, allowing the cream to heat through. Taste and adjust the seasoning with salt and pepper as needed.
6. Serve and Garnish: Once the soup is ready, remove the bay leaf. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread or crackers for a complete meal.

Tips:

• For added flavor, you can toss in a handful of chopped kale or spinach during the last few minutes of cooking.
• To thicken the soup, mash a few of the potatoes directly in the pot.
• Leftovers can be stored in the refrigerator for up to 3 days, and the flavors will only deepen with time.

This Kielbasa Soup with Potatoes is a one-pot wonder that’s easy to make and incredibly satisfying. The combination of savory sausage, tender potatoes, and flavorful broth makes it a versatile dish, perfect for a cozy family dinner or as a make-ahead meal for busy weeknights. Enjoy!