Description
Warm up with a hearty bowl of Kielbasa Potato Soup, combining rich flavors and comforting ingredients. Perfect for chilly evenings, this dish is sure to bring everyone together around the dinner table.
Ingredients
- Kielbasa (pork, turkey, or beef)
- Russet or Yukon Gold potatoes
- Onion
- Carrots
- Celery
- Chicken or vegetable broth
- Garlic
- Thyme
- Bay leaves
- Salt
- Pepper
- Heavy cream (or half-and-half, whole milk, or non-dairy milk)
Instructions
- Prepare the Vegetables: Start by dicing the onion, carrots, and celery. Peel and chop the potatoes into bite-sized pieces.
- Sauté the Aromatics: In a large pot over medium heat, add a drizzle of olive oil. Once hot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.
- Add the Kielbasa: Slice the kielbasa and add it to the pot. Cook for an additional 3-4 minutes, allowing the sausage to brown slightly and release its flavors.
- Add the Potatoes and Broth: Toss the chopped potatoes into the pot and pour in the broth. Add enough liquid to cover the vegetables by about an inch. Stir in your garlic, thyme, bay leaves, salt, and pepper.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, or until the potatoes are fork-tender.
- Finish with Cream: Once the potatoes are cooked, remove the bay leaves, and stir in the heavy cream. Let the soup simmer for another 5 minutes to meld the flavors together.
- Adjust Seasoning: Taste your soup and adjust the seasoning with more salt and pepper as needed. If you like a bit of heat, a dash of red pepper flakes can spice things up!
- Serve: Ladle the soup into bowls and garnish with fresh parsley or chives if desired. Enjoy your warm and hearty meal!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Polish
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 50 mg
Keywords: For a creamier soup, consider blending a portion after cooking. This soup tastes even better the next day and can be frozen well, just leave out the cream if you plan to freeze it.