Description
A creamy, comforting soup loaded with smoky kielbasa, tender potatoes, and aromatic vegetables, perfect for chilly days and hearty appetites.
Ingredients
- 12 oz smoked kielbasa, sliced
- 1 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1.5 lbs Yukon gold or russet potatoes, cubed
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley or dill
Instructions
- Heat olive oil or butter in a large pot. Add sliced kielbasa and cook until browned. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery until soft. Add garlic and cook another minute.
- Return kielbasa to the pot, add potatoes and chicken broth. Bring to a boil, then reduce to a simmer for 15-20 minutes or until potatoes are tender.
- Lower heat, stir in heavy cream, and season with salt and pepper. Simmer gently without boiling.
- Stir in fresh herbs and serve hot, garnished with extra herbs if desired.
Notes
- Optional: Mash a few potatoes in the pot to thicken the soup naturally.
- For a dairy-free version, substitute heavy cream with coconut milk.
- Great with crusty bread or served in a bread bowl for extra heartiness.
