Description
Warm up with a creamy kielbasa potato soup! This Polska kielbasa soup recipe is perfect for cozy dinners and easy to make.
Ingredients
- Polska Kielbasa – 1 lb (sliced into rounds)
- Potatoes – 4 large (Russet or Yukon Gold, diced)
- Onion – 1 medium (chopped)
- Garlic – 3 cloves (minced)
- Chicken Broth – 4 cups
- Heavy Cream – 1 cup (or substitute with whole milk for a lighter version)
- Butter – 2 tablespoons
- Thyme – 1 teaspoon (fresh or dried)
- Salt & Pepper – To taste
Instructions
1️⃣ Brown the Kielbasa for Extra Flavor
- In a large pot, melt the butter over medium heat.
- Add sliced kielbasa and cook for 4-5 minutes until browned.
- Remove from pot and set aside.
2️⃣ Sauté the Aromatics
- In the same pot, sauté chopped onions for 2-3 minutes until soft.
- Stir in minced garlic and cook for 30 seconds until fragrant.
3️⃣ Simmer the Potatoes and Broth
- Add diced potatoes and pour in the chicken broth.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
4️⃣ Blend for a Creamy Consistency (Optional)
- For a thicker soup, blend half of the soup using an immersion blender or a stand blender.
5️⃣ Add the Cream and Final Seasonings
- Reduce heat to low, stir in heavy cream, and return browned kielbasa to the pot.
- Season with thyme, salt, and pepper to taste.
- Simmer for 5 more minutes, then serve hot.
Notes
- For a lighter version: Substitute half-and-half for heavy cream.
- For extra depth: Use a mix of chicken and beef broth.
- For a spicy kick: Add ½ teaspoon of smoked paprika or red pepper flakes.
- Storage Tips: Refrigerate leftovers for up to 3 days; reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Cuisine: Polish
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Fat: 20g
- Carbohydrates: 28g
- Protein: 15g
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