Kielbasa Potato Soup
A creamy and flavorful soup packed with tender potatoes and savory kielbasa, perfect for a cozy evening.
Ingredients
Main Ingredients
- 1 pound kielbasa, sliced
- 4-5 medium potatoes, diced For a creamy texture, choose starchy potatoes like Russets.
- 1 medium onion, chopped
- 3-4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or milk Use milk for a lighter version.
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 tablespoon Olive oil, for sautéing More may be needed based on the pot.
Instructions
Preparation
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the sliced kielbasa and cook until browned, about 5 minutes. Remove and set aside.
- In the same pot, add a bit more olive oil if needed. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and sauté for an additional minute, or until fragrant.
- Stir in the diced potatoes and vegetable broth. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15 minutes.
- For a creamier texture, consider blending a portion of the soup with an immersion blender, then return it to the pot.
- Stir in the heavy cream or milk and cooked kielbasa. Add thyme, salt, and pepper to taste. Let it simmer for another 5 minutes to combine flavors.
- Ladle into bowls and enjoy hot!
Notes
Leftovers can be stored in the refrigerator for up to 4 days in an airtight container. For longer storage, freeze the soup before adding cream for up to 3 months. Thaw overnight in the refrigerator and reheat gently.