Description
Warm and creamy Kielbasa Potato Soup, a comforting blend of savory sausage and tender potatoes, perfect for chilly days.
Ingredients
Scale
- 1 lb kielbasa sausage, sliced into half-moons
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons flour (optional, for thickening)
- Fresh parsley for garnish (optional)
Instructions
- Sauté the kielbasa: In your large pot or Dutch oven, heat the olive oil over medium heat. When the oil shimmers, add the sliced kielbasa. Sear it for about 5-7 minutes until it turns golden brown and releases its savory essence.
- Add aromatics: Toss in the chopped onion and minced garlic. Sauté for 3-4 minutes until the onions become translucent and fragrant.
- Incorporate the potatoes: Introduce the diced potatoes next. Pour in the chicken broth, stirring the mixture to combine. Bring to a gentle boil, then reduce the heat. Simmer for 10-15 minutes, or until the potatoes are fork-tender.
- Create creamy goodness: Whisk the flour into the milk before pouring it slowly into the pot to avoid lumps. Stir in the heavy cream and simmer for an additional 5-10 minutes.
- Mix in the kielbasa: Return the cooked kielbasa to the pot, along with the thyme, salt, and pepper. Let the soup simmer for another 5 minutes.
- Serve with love: Ladle the rich, creamy soup into bowls, garnishing with fresh parsley if you like. Serve hot and enjoy!
Notes
Make ahead for deeper flavor. Use an Instant Pot for quicker results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg