Description
Hearty kielbasa potato soup beckons comfort seekers with its rich, creamy Polish-inspired flavors. Savory sausage and tender potatoes mingle in a warm broth, promising satisfaction for hungry souls who crave a classic winter meal.
Ingredients
Scale
- 12 oz (340 grams) kielbasa, sliced into rounds
- 4 medium potatoes, peeled and diced (about 4 cups)
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 cup water
- 1 cup heavy cream (or milk for a lighter version)
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- 2 tablespoons cornstarch (optional, for thickening)
- ¼ cup chopped fresh parsley (optional, for garnish)
- Salt and pepper, to taste
Instructions
- Sear Preparation: Heat a pot with olive oil and caramelize kielbasa until golden brown, then set aside on a plate to preserve its rich flavor profile.
- Vegetable Foundation: In the same pot, sauté onions, carrots, and celery until softened, then add minced garlic and allow its essence to bloom briefly, creating an aromatic base.
- Liquid and Seasoning Integration: Pour chicken broth and water into the vegetable mixture, introducing cubed potatoes, smoked paprika, and thyme. Bring to a vigorous boil, then reduce to a gentle simmer, allowing potatoes to tenderize and release natural starches.
- Creamy Enrichment: Once potatoes are fork-tender, pour in heavy cream to develop a luxurious texture. Reintroduce the seared kielbasa, letting it warm and distribute its smoky undertones throughout the soup.
- Consistency and Finishing: If desired, create a cornstarch slurry to adjust thickness, stirring gently and simmering for a few minutes. Conduct a final seasoning evaluation, balancing salt and pepper to elevate the flavor. Garnish with freshly chopped parsley and serve steaming hot.
Notes
- Boost Kielbasa Browning: Ensure the pot is scorching hot before adding sausage to achieve a perfect caramelized exterior that locks in deep, smoky flavors.
- Control Potato Texture: Cut potatoes into uniform cubes to guarantee even cooking and prevent some pieces from becoming mushy while others remain undercooked.
- Cream Addition Technique: Add heavy cream off direct heat to prevent curdling and maintain a smooth, silky soup consistency without breaking the sauce.
- Customize Soup Consistency: Use cornstarch slurry sparingly and gradually to control thickness, allowing the soup to naturally thicken from potato starches first before adding extra thickener.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Polish
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 70 mg