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- 1 pound kielbasa, sliced into half-moons - 4 medium potatoes, peeled and diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups chicken or vegetable broth - 1 cup heavy cream The heart of this soup is the kielbasa. It adds a smoky flavor that warms you up. Potatoes bring creaminess and body to the mix. Onions and garlic add depth and aroma. The broth ties everything together and keeps the soup light. Finally, heavy cream gives it a rich texture that is simply inviting. - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and pepper to taste Smoked paprika is a game changer. It enhances the soup’s flavor without overpowering it. Dried thyme brings an earthy note, adding balance. Salt and pepper adjust the taste. Always taste as you go to find your perfect flavor level. - Chopped fresh parsley Fresh parsley is not just for looks. It brightens the dish and adds freshness. Sprinkle it on right before serving to maintain its color and flavor. This simple step makes the soup even more appealing. - Sautéing the onion Start by heating olive oil in a large pot over medium heat. Add your chopped onion. Cook it for about 5 minutes until it is soft and fragrant. The onion adds a sweet base to the soup. - Browning the kielbasa Next, stir in the minced garlic and sliced kielbasa. Cook for 4 to 5 minutes. You want the kielbasa to brown nicely. This step gives it a rich flavor that makes the soup hearty. - Adding prepped ingredients to the pot After browning the kielbasa, add the diced potatoes to the pot. Pour in 4 cups of chicken or vegetable broth. Sprinkle in 1 teaspoon of smoked paprika and 1 teaspoon of dried thyme. Bring this mix to a gentle boil. - Simmering and thickening the soup Once it boils, reduce the heat. Cover the pot and let it simmer for 15 to 20 minutes. This lets the potatoes become tender. You can check them with a fork. They should be soft but not mushy. - Stirring in heavy cream When the potatoes are cooked, use a potato masher. Mash some of the potatoes to thicken the soup. Leave some chunks for texture. Now, stir in 1 cup of heavy cream. This adds a rich and creamy finish. - Adjusting seasoning Taste your soup and season with salt and pepper. You want the flavors to pop. Allow it to heat through for 5 more minutes. Serve it hot, garnished with chopped fresh parsley. This adds a nice touch of color and flavor. Choosing the right kielbasa Pick a kielbasa that suits your taste. I like to use smoked kielbasa. It adds a rich flavor. Look for fresh sausage at your local store. Check the label for quality. The right kielbasa makes a big difference in taste. How to achieve the perfect soup texture For a creamy soup, mash some potatoes. This gives the soup a thick base. Leave some chunks for a hearty bite. You want a mix of smooth and chunky textures. This balance keeps every spoonful interesting. Using a potato masher effectively When mashing, press down gently. You want to break some potatoes but not all. Start in the middle of the pot, then work your way out. This way, you keep some potatoes whole. It adds to the soup’s heartiness. Tips for sautéing Heat your olive oil before adding onions. This helps them soften faster. Stir often to avoid burning. After the onions, add garlic and kielbasa. Let them brown well for great flavor. A good sauté builds the soup's base. Adding additional spices Spices can change the whole soup. Try adding a pinch of cayenne for heat. A dash of garlic powder can boost flavor too. Adjust spices to match your taste. Experiment to find your perfect blend. Incorporating vegetables You can add more veggies to your soup. Carrots, celery, or spinach work great. Chop them small, so they cook fast. Adding vegetables gives more texture and nutrients. It makes the dish more colorful and fun. {{image_2}} You can switch up the sausage in this soup. Try Italian sausage or turkey sausage for a lighter option. Each type adds unique flavor. For a lighter cream option, swap heavy cream with half-and-half or whole milk. This will keep the soup creamy but reduce calories. To make this soup gluten-free, ensure your broth is gluten-free. Most brands offer this option. You can use gluten-free sausage, too, for full flavor without gluten. If you want a vegetarian version, swap the kielbasa for mushrooms or a plant-based sausage. Use vegetable broth instead of chicken broth for added depth. You can spice things up by adding chili flakes or diced jalapeños for a kick. This adds warmth and excitement to each bite. If you prefer herbs, try adding fresh dill or rosemary. These herbs will enhance the soup's aroma and taste, making it even more comforting. To store leftover soup, let it cool first. Use an airtight container. Place the soup in the fridge. It will stay fresh for about 3 to 4 days. If you want to keep it longer, consider freezing it instead. Freezing Kielbasa Potato Soup is easy. First, let it cool completely. Then, use freezer-safe containers or bags. Leave space at the top since the soup will expand. You can freeze it for up to 3 months. When ready to eat, just thaw it in the fridge overnight. For the best taste, reheat your soup on the stove. Use low heat and stir often. This helps keep the flavors intact. If the soup is too thick, add a splash of broth or cream. You can also use a microwave. Heat it in short bursts, stirring in between. This ensures even heating and a great texture. You can serve many side dishes with Kielbasa Potato Soup. Here are a few great ideas: - Crusty bread for dipping - A fresh garden salad - Roasted vegetables - Garlic breadsticks - A simple coleslaw These sides add texture and flavor. They also help make the meal more filling. Kielbasa Potato Soup can last about 3 to 4 days in the fridge. For best quality, store it in an airtight container. Always let the soup cool to room temperature before refrigerating. If you see any mold or strange odors, discard the soup. Safety first! Yes, you can make Kielbasa Potato Soup in a slow cooker. Here’s how: 1. Sauté the onion and garlic in a pan. Add them to the slow cooker. 2. Add sliced kielbasa, diced potatoes, broth, paprika, thyme, salt, and pepper. 3. Cook on low for 6 to 8 hours or high for 3 to 4 hours. 4. Stir in heavy cream before serving and heat through. This method makes the soup easy and hands-off! In this article, we covered how to make a hearty Kielbasa Potato Soup. You learned about its key ingredients, cooking steps, and helpful tips. I shared storage methods and answers to common questions. Enjoy experimenting with variations to suit your taste! This soup is not only simple to make, but it also warms you up on chilly days. Feel free to share your own twists and favorites. Happy cooking!

Kielbasa Potato Soup

Warm up with this delicious creamy kielbasa potato soup! Made with tender potatoes, savory kielbasa, and a rich cream base, this comforting bowl is perfect for chilly days. With easy-to-follow steps, you can whip up a hearty meal in just 40 minutes. Discover how to blend flavors and textures to create a soup your whole family will love. Click through for the full recipe and cozy up with a bowl of goodness!
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Ingredients
  

1 pound kielbasa, sliced into half-moons

4 medium potatoes, peeled and diced

1 medium onion, chopped

3 cloves garlic, minced

4 cups chicken or vegetable broth

1 cup heavy cream

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and pepper to taste

Chopped fresh parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

    Stir in the minced garlic and sliced kielbasa, cooking until the kielbasa is browned, about 4-5 minutes.

      Add the diced potatoes to the pot, along with the chicken or vegetable broth, smoked paprika, and dried thyme. Bring to a gentle boil.

        Reduce the heat, cover, and let simmer for 15-20 minutes, or until the potatoes are tender.

          Once the potatoes are cooked, carefully use a potato masher to mash some of the potatoes in the soup to create a thicker base, leaving some chunks for texture.

            Stir in the heavy cream and season with salt and pepper to taste. Allow the soup to heat through for an additional 5 minutes.

              Serve hot, garnished with chopped fresh parsley for a pop of color and flavor.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6