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- 1 lb Kielbasa sausage, sliced into bite-sized pieces - 4 medium potatoes, peeled and diced into cubes - 1 medium onion, finely chopped - 2 carrots, peeled and sliced - 2 celery stalks, chopped into small pieces The main stars of this soup are kielbasa and potatoes. The sausage adds a rich flavor. The potatoes give the soup its heartiness. I love using fresh vegetables like onion, carrots, and celery. They add sweetness and texture. - 4 cups low-sodium chicken broth - 1 cup heavy cream (or substitute coconut milk for a dairy-free option) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste Chicken broth forms the base of this soup. It makes every sip comforting. The heavy cream or coconut milk adds richness. I use dried thyme and smoked paprika for flavor depth. These spices make the soup warm and inviting. - Fresh parsley, chopped (for garnish) - Optional toppings (croutons, cheddar cheese) Garnishes complete the dish. Fresh parsley adds brightness. You can also top it with croutons or cheddar cheese. These add a nice crunch and extra flavor. - Start by heating a splash of olive oil in a large pot over medium heat. - Once the oil is hot, add the sliced Kielbasa. - Sauté the Kielbasa until it turns nicely browned, about 5 to 7 minutes. - Once browned, take the Kielbasa out and place it on a plate. - In the same pot, add the chopped onion, sliced carrots, and chopped celery. - Sauté these vegetables until they soften and smell good, about 4 to 5 minutes. - Next, add the minced garlic to the pot. - Stir it in and cook for 1 more minute, until you can smell the garlic. - Now, add the diced potatoes and chicken broth. - Add the dried thyme, smoked paprika, and the browned Kielbasa back into the pot. - Increase the heat to high to bring the soup to a boil. - Once the soup boils, reduce the heat to low and cover the pot. - Let it simmer for about 20 minutes or until the potatoes are fork-tender. - After cooking, stir in the heavy cream (or coconut milk) and season with salt and pepper to taste. - Heat through for an additional 5 minutes before serving. To enhance the taste of your Potato Kielbasa Soup, focus on seasoning. You can adjust the salt and pepper to your liking. If you want a kick, add a pinch of red pepper flakes. For herbs, fresh parsley brightens the dish. You can also try adding dill or chives for a fresh twist. Browning the Kielbasa is key. It adds a rich, savory flavor to the soup. Make sure to cook it until it is golden brown. This process takes about 5 to 7 minutes. When simmering, keep the heat low to allow flavors to blend well. A gentle simmer for about 20 minutes makes the potatoes soft. This gives the soup a creamy texture. For serving, I prefer using warm bowls. They keep the soup hot longer. You can also use mugs for a casual vibe. Pair your soup with crusty bread for dipping. A fresh salad on the side complements the flavors nicely. {{image_4}} For those looking for dairy-free options, coconut milk works great in this soup. It adds a rich, creamy texture without any dairy. Just swap out the heavy cream for one cup of coconut milk. This keeps the soup hearty and satisfying. If you're following a gluten-free diet, this recipe is already a good fit. Just ensure your Kielbasa is gluten-free. Many brands offer gluten-free sausages. Always check the labels before buying. You can easily change the flavor of your soup by adding different vegetables. Spinach or corn can be great additions. Toss in a handful of fresh spinach just before serving for a boost of color and nutrients. Corn adds a sweet crunch that pairs well with the sausage. You might also want to adjust the spice level. If you like heat, add some red pepper flakes. Start with a pinch and taste as you go. This way, you can control how spicy you want it. Kielbasa is delicious, but you can try different proteins too. Turkey kielbasa or chicken sausage can be lighter options. They still give you great flavor and keep the soup hearty. If you're looking for a vegetarian alternative, consider using beans. White beans or chickpeas work well. They add protein and a nice texture, making your soup filling without meat. To store leftovers safely, let the soup cool first. Then, place it in airtight containers. This helps keep the soup fresh and tasty. I recommend glass containers, as they do not stain or retain odors. For freezing, allow the soup to cool completely. Then, use freezer-safe bags or containers. Leave some space at the top for expansion. To reheat, thaw the soup in the fridge overnight. Warm it slowly on the stove or use a microwave. Stir often for even heating. In the fridge, Potato Kielbasa Soup lasts about 3 to 4 days. If you freeze it, it can stay good for up to 3 months. Always check for signs of spoilage before eating. Potato Kielbasa Soup lasts about 3 to 5 days in the fridge. Store it in a tight container to keep it fresh. Always check for any odd smells or colors before eating. Yes, you can make this soup in a slow cooker! Start by browning the Kielbasa in a pan. Then, add it to the slow cooker along with the onion, carrots, celery, potatoes, garlic, chicken broth, thyme, and smoked paprika. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Stir in the cream about 30 minutes before serving. This soup pairs nicely with several sides. Here are a few ideas: - Crusty bread for dipping - A simple green salad with vinaigrette - Roasted vegetables for added color and flavor - Garlic bread for a tasty twist These sides complement the soup well and make your meal even more enjoyable! Potato Kielbasa Soup combines rich flavors and easy steps. You start with key ingredients like kielbasa, potatoes, and fresh veggies. Cooking warms the heart, while spices enhance the taste. Whether you enjoy it plain or with garnishes, the options are endless. Don't hesitate to try variations that suit your diet. Store leftovers safely for a tasty meal later. With this recipe, you have a comforting dish ready to share anytime. Enjoy the coziness of a bowl of soup with family or friends.

Potato Kielbasa Soup

Warm up with this delicious Hearty Potato Kielbasa Soup that’s perfect for any meal! Packed with savory Kielbasa, comforting potatoes, and vibrant veggies, this creamy soup will become a family favorite. Whether you're cooking for a cozy night in or a gathering, this simple recipe is sure to impress. Click through to discover how to make this hearty dish and add a burst of flavor to your table!
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Ingredients
  

1 lb Kielbasa sausage, sliced into bite-sized pieces

4 medium potatoes, peeled and diced into cubes

1 medium onion, finely chopped

2 carrots, peeled and sliced

2 celery stalks, chopped into small pieces

4 cups low-sodium chicken broth

1 cup heavy cream (or substitute coconut milk for a dairy-free option)

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by heating a splash of olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the sliced Kielbasa and sauté it until it is nicely browned, about 5 to 7 minutes. Once browned, remove the Kielbasa from the pot and set it aside on a plate.

    In the same pot, add the chopped onion, sliced carrots, and chopped celery. Sauté these vegetables together until they are softened and fragrant, which should take about 4 to 5 minutes.

      Next, add the minced garlic to the pot. Stir it in and cook for an additional minute, or until the garlic becomes aromatic.

        Now, add the diced potatoes, chicken broth, dried thyme, smoked paprika, and the previously sautéed Kielbasa back into the pot. Increase the heat to high to bring the soup to a boil.

          Once the soup reaches a rolling boil, reduce the heat to low. Cover the pot and allow the soup to simmer gently for approximately 20 minutes, or until the potatoes are fork-tender.

            After the potatoes have cooked, stir in the heavy cream (or coconut milk) and season the soup with salt and pepper to taste. Allow the soup to heat through for an additional 5 minutes.

              Finally, remove the pot from the heat and serve the soup hot, garnished with a sprinkle of freshly chopped parsley for a burst of color and flavor.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8

                  - Presentation Tips: Ladle the soup into warm bowls and finish with an extra sprinkle of parsley. A slice of crusty bread on the side pairs beautifully with this hearty dish!