Description
Polish-inspired Kielbasa Potato Soup invites comfort with hearty sausage and creamy potatoes dancing in a rich, flavorful broth. Warm spoons promise delicious satisfaction, drawing you into a bowl of pure, rustic happiness.
Ingredients
Scale
Protein:
- 12 ounces (340 grams) kielbasa, sliced into rounds
Vegetables:
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 medium potatoes, peeled and diced (about 4 cups)
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
Liquids and Seasonings:
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 cup water
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup heavy cream (or milk for a lighter version)
- 2 tablespoons cornstarch (optional, for thickening)
- ¼ cup chopped fresh parsley (optional, for garnish)
Instructions
- Sear the kielbasa in a heated pot with olive oil until golden brown, creating a rich, caramelized exterior. Transfer the browned sausage to a side plate, preserving its intense flavor.
- In the same pot, sauté diced onions, carrots, and celery until they soften and become translucent. Introduce minced garlic and allow its aromatic essence to permeate the vegetables for a brief moment.
- Pour chicken broth and water into the vegetable mixture. Add cubed potatoes, smoked paprika, and thyme, creating a robust foundation for the soup. Bring the liquid to a rolling boil, then reduce heat to a gentle simmer.
- Allow the potatoes to become tender and easily pierced with a fork, which typically takes 15-18 minutes. The vegetables will gradually release their natural starches, subtly thickening the broth.
- Incorporate heavy cream into the simmering soup, creating a luxurious and velvety texture. Return the previously seared kielbasa to the pot, letting it reheat and infuse its smoky flavor throughout the soup.
- If a more substantial consistency is desired, create a cornstarch slurry by whisking cornstarch with water. Gently stir this into the soup and allow it to simmer for an additional 3-4 minutes until it reaches the preferred thickness.
- Perform a final seasoning assessment, adjusting salt and pepper to enhance the soup’s overall flavor profile. Garnish with freshly chopped parsley for a bright, herbaceous finish before serving piping hot.
Notes
- Enhance kielbasa flavor by slightly charring the sausage edges for a deeper, smoky profile that adds complexity to the soup.
- Choose waxy potatoes like Yukon Gold for better texture, as they hold their shape and provide a creamy, smooth consistency without falling apart.
- Control soup thickness by gradually adding cornstarch slurry, stirring constantly to prevent lumps and achieve desired creaminess.
- Customize the soup for dietary needs by substituting heavy cream with coconut milk for a dairy-free version or using turkey kielbasa for a leaner protein option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Polish
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 80 mg