Description
This hearty Kielbasa Potato Soup combines tender potatoes, savory kielbasa sausage, and fresh vegetables in a creamy broth infused with thyme. Perfect for cozy meals, this soup offers a satisfying balance of flavors with an optional boost of greens for added nutrition.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 lb kielbasa sausage, sliced into rounds
- 3 medium russet potatoes, peeled and diced
- 3 medium carrots, sliced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups fresh spinach or kale, roughly chopped (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Kielbasa: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced kielbasa sausage and cook until browned on both sides, about 5 minutes. Remove the kielbasa from the pot and set it aside to keep the flavors intense and develop a nice crust.
- Sauté the Vegetables: In the same pot, add the diced onion, minced garlic, sliced carrots, and diced celery. Sauté for about 5 minutes or until the onion is translucent and the vegetables start to soften, building a flavorful base for the soup.
- Cook the Potatoes: Add the diced potatoes to the pot and pour in the chicken broth. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Let the soup simmer gently for 15-20 minutes, or until the potatoes are tender and fully cooked through.
- Blend the Soup (Optional): For a thicker, creamier texture, use an immersion blender to blend part of the soup directly in the pot. Alternatively, transfer about one cup of soup to a blender, blend until smooth, and then return it to the pot, enhancing the soup’s body without losing chunky goodness.
- Add Dairy and Seasonings: Stir in the whole milk or heavy cream along with the dried thyme. Taste and season with salt and pepper as desired. Let the soup simmer for an additional 5 minutes to meld the flavors together.
- Finish with Greens and Kielbasa: Return the browned kielbasa slices to the pot. If using, add the chopped spinach or kale and cook for another 2-3 minutes until the greens are wilted but still vibrant. Garnish with chopped fresh parsley before serving.
Notes
- Using an immersion blender to partially blend the soup gives it a creamy texture while retaining some chunks for heartiness.
- Substitute chicken broth with vegetable broth for a slightly different flavor.
- Spinach or kale can be omitted or replaced with other greens like Swiss chard.
- This soup reheats well and tastes great the next day after the flavors have melded further.
- For a lighter version, use milk instead of heavy cream and lean kielbasa sausage.
