Kielbasa Potato Soup recipe
Ingredients:
1 lb kielbasa, sliced into rounds
4-5 medium russet potatoes, peeled and diced
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream (or half-and-half for a lighter version)
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and pepper, to taste
1-2 cups shredded cheddar cheese (optional, for garnish)
Chopped fresh parsley or green onions (optional, for garnish)
Instructions:
Step 1: Sauté the Kielbasa
In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat.
Add the sliced kielbasa and cook until browned on both sides, about 5-7 minutes. Remove the kielbasa from the pot and set aside.
Step 2: Sauté the Vegetables
In the same pot, add the remaining 1 tablespoon of butter and the diced onion. Cook until the onion is soft and translucent, about 3-4 minutes.
Add the garlic and cook for another 30 seconds until fragrant.
Step 3: Make the Soup Base
Sprinkle the flour over the sautéed onions and garlic, stirring constantly to form a roux. Cook for about 1 minute to get rid of the raw flour taste.
Gradually stir in the chicken broth, making sure to scrape any browned bits off the bottom of the pot.
Add the diced potatoes, smoked paprika, and thyme. Season with salt and pepper to taste.
Step 4: Simmer the Soup
Bring the soup to a boil, then reduce the heat to a simmer.
Cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Step 5: Add Kielbasa and Cream
Once the potatoes are tender, add the cooked kielbasa back into the pot.
Stir in the heavy cream and cook for an additional 5 minutes, allowing the soup to thicken and the flavors to meld.
Step 6: Adjust and Garnish
Taste the soup and adjust the seasoning with more salt, pepper, or paprika if needed.
For extra richness, stir in the shredded cheddar cheese until melted and smooth (optional).
Step 7: Serve
Ladle the soup into bowls and garnish with chopped fresh parsley or green onions, and extra cheese if desired.
Serve warm with crusty bread or a side salad.