Of course. Here is a rich, comforting, and incredibly easy recipe for Soul-Warming Kielbasa Potato Soup, perfect for a cozy night in.
This one-pot recipe builds flavor by browning the kielbasa first and uses the starchy potatoes to create a naturally creamy broth.
Soul-Warming Kielbasa Potato Soup
This recipe makes about 4-6 hearty servings.
Ingredients:
- 1 tbsp olive oil or butter
- 1 lb (14-16 oz) Polish kielbasa sausage, sliced into ½-inch rounds
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups (32 oz) chicken broth (use low-sodium if preferred)
- 1 ½ lbs russet or Yukon Gold potatoes, peeled and diced into ½-inch cubes
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- ½ tsp smoked paprika (adds a wonderful depth)
- ¼ tsp black pepper
- 1 bay leaf
- 1 cup heavy cream or half-and-half
- 4 cups fresh kale or spinach, stems removed and chopped
- For serving: Shredded cheddar cheese, chopped fresh parsley, and crusty bread.
Instructions:
- Brown the Kielbasa: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the sliced kielbasa and cook, stirring occasionally, until nicely browned on both sides (about 5-7 minutes). Remove the kielbasa with a slotted spoon and set aside on a plate. Leave the rendered fat in the pot.
- Sauté Aromatics: Reduce the heat to medium. Add the diced onion to the pot and cook in the kielbasa drippings until softened and translucent, about 5 minutes. Add the minced garlic and cook for one more minute until fragrant.
- Build the Soup Base: Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot (that’s pure flavor!). Add the diced potatoes, thyme, smoked paprika, black pepper, and the bay leaf. Bring to a boil.
- Simmer: Once boiling, reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.
- Thicken (Optional but Recommended): For a slightly thicker, creamier broth, use a potato masher or the back of a spoon to gently mash about a third of the potatoes right in the pot. This will release their starch and thicken the soup beautifully.
- Finish: Stir in the browned kielbasa, heavy cream, and chopped kale. Simmer for another 5-10 minutes, uncovered, until the kale is wilted and tender and the soup is heated through. Taste and adjust seasoning. Be careful with adding salt until you taste it, as the kielbasa and broth already contribute salt.
- Serve: Remove the bay leaf. Ladle the hot soup into bowls and top with a handful of shredded cheddar cheese and a sprinkle of fresh parsley. Serve immediately with plenty of crusty bread for dipping.
Enjoy!