Instructions:
1. Prepare the Ingredients
Start by prepping your vegetables: peel and dice the potatoes, chop the carrots and celery, and mince the garlic. Slice the kielbasa sausage into bite-sized rounds and chop the onion finely.
2. Sauté the Kielbasa
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the sliced kielbasa and cook for about 5-7 minutes until it’s browned and slightly crispy. 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 about 5 minutes until the vegetables are softened. Stir in the minced garlic and smoked paprika, cooking for an additional minute until fragrant.
4. Simmer the Soup
Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
5. Blend for Creaminess
Using an immersion blender, partially blend the soup to create a creamy texture while still leaving chunks of potato. If you don’t have an immersion blender, transfer about half of the soup to a regular blender, blend until smooth, and return it to the pot.
6. Add Cream and Kielbasa
Stir in the heavy cream and the browned kielbasa slices. Simmer for an additional 5 minutes to heat everything through. Taste and season with salt and black pepper as needed.
7. Serve and Garnish
Ladle the soup into bowls and top with optional garnishes such as shredded cheddar cheese, chopped parsley, or crispy crumbled bacon. Serve with crusty bread or crackers for a complete meal.
Why You’ll Love This Recipe:
- Flavorful Combination: The smokiness of the kielbasa pairs perfectly with the creamy, hearty potato base.
- Easy to Make: With just one pot and simple ingredients, this recipe is beginner-friendly.
- Customizable: Add in extra vegetables like corn or peas, or use turkey kielbasa for a lighter option.
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