Preparation
Cook the sausage
In a large pot or Dutch oven, heat the oil over medium heat. Add sliced kielbasa and sauté until browned, about 5 minutes. Remove with a slotted spoon and set aside.
Sauté vegetables
In the same pot, add onion, carrots, and celery. Cook 5 minutes, stirring occasionally, until softened. Add garlic and cook 1 more minute.
Build the soup
Stir in potatoes, chicken broth, smoked paprika, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer 20 minutes, until potatoes are tender.
Add kielbasa
Return the browned sausage to the pot. Simmer 5 more minutes.
Make it creamy (optional)
Stir in heavy cream for a rich, creamy soup. Taste and adjust seasoning with salt and pepper.
Finish and serve
Remove bay leaves, sprinkle with parsley, and serve hot with crusty bread.
Tip: Add chopped cabbage, spinach, or kale in the last 5 minutes for extra flavor and nutrition.
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