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To make a warm and tasty Kielbasa Potato Soup, you need simple ingredients. The key flavors come from the kielbasa and potatoes, while the broth and seasonings add depth. Let’s break down what you'll need. - Kielbasa and Potatoes - 1 pound kielbasa, sliced into half-moons - 4 medium potatoes, peeled and diced into bite-sized pieces - Broth and Seasonings - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups chicken or vegetable broth - 1 cup heavy cream - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and pepper to taste - Garnish and Optional Add-ins - Fresh parsley, chopped (for garnish) Each ingredient plays a big role in the final taste. The kielbasa gives a nice smoky flavor, while the potatoes add heartiness. The broth forms a rich base for the soup. Don't forget the cream to make it creamy and smooth! Adding chopped parsley at the end brings a fresh touch to your bowl. Enjoy every bite with these simple ingredients in hand! 1. Sautéing the Onions and Garlic Start by pouring olive oil into a large pot. Heat it over medium heat until it shimmers. Add the finely chopped onion. Sauté for about five minutes. You want the onion to soften and turn translucent. Next, add the minced garlic. Stir it in and let it cook for one minute more. The garlic should smell amazing! 2. Browning the Kielbasa Now, it’s time to add the sliced kielbasa. Stir it into the pot with the onions and garlic. Cook for about four to five minutes. The kielbasa should brown nicely and start to release its flavor. This step adds a rich taste to your soup. 3. Cooking the Potatoes and Broth Next, stir in the diced potatoes. Pour in the chicken or vegetable broth. Sprinkle in the smoked paprika and dried thyme. Increase the heat to bring the mix to a gentle boil. Once it bubbles, reduce the heat to low. Cover the pot and let it simmer for 15 to 20 minutes. You want the potatoes to be fork-tender. 1. Mashing the Potatoes for Texture After cooking, grab a potato masher. Mash some of the potatoes right in the soup. This gives it a thicker texture. You can leave some chunks for a nice bite. This step is key for that creamy feel! 2. Adding Heavy Cream and Seasoning Pour in the heavy cream and stir it all together. This adds richness. Now, season the soup with salt and pepper to your liking. Taste it! Adjust the seasoning as needed for the best flavor. 3. Final Heating Steps Heat the soup through for an extra five minutes. You want everything warm and well mixed. Once done, ladle the hot soup into bowls. Garnish with fresh parsley for color. This little touch makes it look beautiful too! Achieving the Best Flavor Start with good quality kielbasa. This adds a rich, savory taste. Sauté the onions until soft. It enhances the soup base. Don't rush this step; it builds flavor. Use smoked paprika for depth. It gives a hint of spice without being hot. Temperature and Cooking Time Keep the heat at medium when cooking the onions. This prevents burning. Bring the soup to a gentle boil for best results. Reduce the heat to low and cover it. Let it simmer for 15 to 20 minutes. This helps the potatoes cook evenly. Ideal Accompaniments and Toppings Serve the soup with crusty bread. It soaks up the creamy broth well. A sprinkle of fresh parsley adds color and flavor. You can also add a dollop of sour cream for extra creaminess. Storing Leftovers Cool the soup before storing. Use airtight containers for best results. It will last in the fridge for up to four days. You can also freeze it for about three months. Just thaw it in the fridge before reheating. {{image_4}} Using Different Types of Sausage You can try other sausages if you want to mix things up. Polish sausage works well, but you can also use turkey or chicken sausage for a leaner meal. Each type brings a unique taste, so feel free to explore. Alternatives for Creamy Texture If you want a lighter option, substitute heavy cream with half-and-half or coconut milk. For a non-dairy choice, cashew cream works wonderfully. These swaps give you creamy soup without the extra calories. Vegetables to Enhance Nutritional Value To boost nutrition, add veggies like carrots, celery, or spinach. These ingredients add color and taste. They also provide vitamins and minerals, making your soup healthier. Spicing it Up with Hot Sauce For a kick, add your favorite hot sauce. Just a few drops can elevate the flavor. You could also use red pepper flakes for a subtle heat that complements the soup's creaminess. To keep your kielbasa potato soup fresh, store it properly. First, let the soup cool to room temperature. Then, pour it into an airtight container. Label it with the date and place it in the fridge. This soup stays good for about three to four days. If you want to keep it longer, consider freezing it. Use a freezer-safe container. Make sure to leave some space at the top, as the soup will expand when frozen. Kielbasa potato soup can last up to three months in the freezer. When it's time to enjoy the soup again, there are great ways to reheat it. The best method is on the stove. Pour the soup into a pot over medium heat. Stir it often to ensure even heating. This helps keep the texture and flavor intact. You can also use the microwave. Pour the soup into a microwave-safe bowl. Heat it in short bursts, stirring in between. This method works too, but it may not keep the texture as nice as the stove. Always check that it’s hot throughout before serving. You can use any smoked sausage. Polish sausage or turkey sausage works well too. If you prefer a vegetarian option, try using tempeh or a plant-based sausage. Just make sure the alternative has a rich flavor to keep the soup tasty. Yes, you can! Start by sautéing the onions and garlic in a pan. Then, add all the ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This method allows flavors to blend beautifully. If your soup is too thin, try mashing more potatoes. You can also add a cornstarch slurry. Mix equal parts cornstarch and water, then stir it into the soup. Let it cook for a few minutes to thicken. Absolutely! Kielbasa potato soup stores well. You can make a big batch and keep it in the fridge for up to 4 days. It also freezes nicely. Just portion it out and freeze for future meals. Reheat and enjoy whenever you’re ready! In this post, I covered how to make hearty Kielbasa Potato Soup. We explored key ingredients like kielbasa, potatoes, and rich broth. I gave you step-by-step guidance on cooking and thickening your soup. You now have tips for flavor and serving. Remember, you can swap ingredients or add extras to make it your own. This recipe is flexible for your kitchen needs. With these skills, your soup will be a hit every time. Enjoy every warm bowl you share!

Kielbasa Potato Soup

Warm up with a bowl of creamy kielbasa potato soup that's perfect for chilly days! This hearty recipe combines savory kielbasa, tender potatoes, and rich cream for a comforting meal that's easy to make. In just 40 minutes, you can enjoy a delicious soup filled with flavor and texture. Click to explore this delightful recipe and bring a taste of warmth to your table!
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Ingredients
  

1 pound kielbasa, sliced into half-moons

4 medium potatoes, peeled and diced into bite-sized pieces

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups chicken or vegetable broth

1 cup heavy cream

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, pour in the olive oil and heat it over medium heat until shimmering. Add the finely chopped onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes.

    Add the minced garlic and sliced kielbasa to the pot. Cook, stirring frequently, until the kielbasa pieces are nicely browned and fragrant, approximately 4-5 minutes.

      Stir in the diced potatoes along with the chicken or vegetable broth, then sprinkle in the smoked paprika and dried thyme. Increase the heat and bring the mixture to a gentle boil.

        Once bubbling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.

          After the potatoes are cooked, take a potato masher and mash some of the potatoes directly in the soup to create a thicker, creamier texture, while leaving some chunks for a delightful bite.

            Pour in the heavy cream, stirring to combine, then season the soup with salt and pepper to taste. Heat through for an additional 5 minutes until everything is warm and well mixed.

              Ladle the hot soup into bowls and garnish with a sprinkle of chopped fresh parsley for an added burst of color and freshness.

                Prepzeit: 10 Minuten | Gesamtzeit: 40 Minuten | Portionen: 6