Description
Rich broth brims with cubes of golden potatoes, garlic, celery and spicy kielbasa slices. A dash of thyme and a swirl of cream transform it into a velvety, warming bowl brightened by fresh parsley.
Ingredients
- 1 pound kielbasa sausage sliced
- 2 tablespoons butter
- 1 medium onion chopped
- 2 stalks celery chopped
- 1 medium carrot chopped
- 2 cloves garlic minced
- 3 medium potatoes peeled and diced
- 4 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- Salt to taste
- Pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Melt the butter in a large pot over medium heat.
- Add the sliced kielbasa and cook until lightly browned, about 5 minutes.
- Stir in the onion, celery, and carrot and cook until softened, about 5 minutes.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Sprinkle the flour over the mixture and stir to coat, cooking for 1 minute.
- Gradually pour in the chicken broth while stirring to prevent lumps.
- Add the diced potatoes, bay leaf, and dried thyme, then bring the soup to a boil.
- Reduce the heat to low and simmer until the potatoes are tender, about 15 to 20 minutes.
- Stir in the heavy cream and season with salt and pepper to taste.
- Cook for an additional 5 minutes until heated through.
- Remove and discard the bay leaf, then garnish with chopped fresh parsley before serving.
Notes
- Swap half-and-half for heavy cream for a lighter soup.
- For a gluten-free option use cornstarch instead of flour.
- Soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Fresh parsley garnish adds brightness just before serving.