Description
A creamy, hearty soup perfect for chilly nights or cozy gatherings, featuring smoked kielbasa and tender potatoes.
Ingredients
- 14 oz smoked kielbasa, sliced into half-moons
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 cup heavy cream
- 3–4 medium russet or gold potatoes, peeled and diced
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- Salt to taste
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large soup pot over medium heat. Add kielbasa slices and cook for 5–6 minutes until browned. Remove the kielbasa and set it aside.
- In the same pot, cook the diced onion for 3–4 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds.
- Sprinkle flour over the onions and stir for 1–2 minutes to cook the flour slightly.
- Slowly whisk in the chicken broth. Add the diced potatoes, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 10–15 minutes until the potatoes are tender.
- Stir in the milk and cream, then return the kielbasa to the pot. Simmer gently for another 5 minutes. If using, stir in the cheese until melted.
- Ladle the soup into bowls and garnish with fresh parsley, extra cheese, or a dollop of sour cream if desired.
Notes
Serve warm with crusty bread or a side salad. Can be stored for 3-4 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American