Description
Warm up with a comforting bowl of Kielbasa Potato Soup, a hearty and creamy dish that’s perfect for chilly evenings. This Polish-American-inspired soup combines the smoky flavors of kielbasa with tender potatoes and a velvety broth. Serve with a side of crusty bread for a satisfying meal.
Ingredients
Scale
Kielbasa:
- 12 oz kielbasa (sliced into half-moons)
Vegetable Mixture:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 garlic cloves (minced)
- 3 cups diced potatoes (Yukon Gold or Russet)
- 2 medium carrots (sliced)
- 2 stalks celery (sliced)
Broth:
- 4 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Finishing Touches:
- 1 cup milk or half-and-half
- 1/2 cup sour cream
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Sauté Kielbasa: In a large pot, sauté kielbasa slices in olive oil until browned. Remove and set aside.
- Cook Vegetables: In the same pot, cook onion, garlic, carrots, and celery until softened.
- Add Potatoes and Broth: Stir in potatoes, chicken broth, thyme, paprika, salt, and pepper. Simmer until potatoes are tender.
- Finish Soup: Stir in milk, return kielbasa to the pot, and simmer. Add sour cream for creaminess. Adjust seasoning and serve hot garnished with parsley.
Notes
- For extra creaminess, blend a cup of the soup and stir it back in before adding the sour cream.
- You can use turkey kielbasa for a lighter option.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish-American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg
