How to Make Kielbasa Soup with Potatoes

Dive into the heartwarming embrace of Kielbasa Soup with Potatoes, a rustic and flavorful dish that combines the smoky richness of kielbasa sausage with the earthy comfort of potatoes. This soup is a testament to simple ingredients coming together to create a meal that’s both satisfying and nourishing. Perfect for chilly evenings, family gatherings, or as a comforting meal any day of the week, this kielbasa soup is a versatile dish that’s sure to please a wide range of tastes. Let’s gather our ingredients and cook up a pot of this cozy delight.

Why You’ll Love Kielbasa Soup with Potatoes:

• Rich and Flavorful: Kielbasa adds a smoky depth that elevates the soup’s overall taste.
• Comforting: A bowl of this soup is like a warm hug, perfect for cold days or when you need a bit of comfort.
• Hearty and Filling: Packed with potatoes and vegetables, it’s a complete meal in one bowl.
• Easy to Make: Simple ingredients and straightforward preparation make this soup a hassle-free option for any cook.

Ingredients Notes For Kielbasa Soup with Potatoes:

• Kielbasa: Use good quality kielbasa for the best flavor. It can be sliced into rounds or half-moons.
• Potatoes: Choose waxy or all-purpose potatoes like Yukon Gold for their texture and ability to hold up in the soup.
• Vegetables: A mix of onions, carrots, and celery forms the aromatic base, while kale or spinach adds color and nutrients.
• Broth: Chicken or vegetable broth works well as the soup’s base. Consider low-sodium options for better control over the seasoning.
• Seasonings: Garlic, thyme, and bay leaves add depth and complexity to the soup’s flavor profile.

Recipe Steps:

1. Sauté the Kielbasa: In a large pot, sauté the kielbasa slices until they’re slightly browned. Remove and set aside, leaving the drippings in the pot.
2. Cook the Vegetables: In the same pot, sauté the onions, carrots, and celery until soft. Add garlic and cook until fragrant.
3. Simmer the Soup: Add the potatoes, broth, thyme, and bay leaves to the pot. Bring to a simmer and cook until the potatoes are tender.
4. Add Greens and Kielbasa: Return the kielbasa to the pot and add kale or spinach, cooking until the greens are wilted and the soup is heated through.
5. Season and Serve: Remove the bay leaves, and adjust the seasoning with salt and pepper. Serve the soup hot, with a sprinkle of fresh parsley if desired.

Storage Options:

• Refrigerate: Cool the soup and store it in an airtight container in the refrigerator for up to 3 days.
• Freeze: Freeze the soup in suitable containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove.

How to Make Kielbasa Soup with Potatoes

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Ingredients

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• 1 tablespoon olive oil
• 1 pound kielbasa sausage, sliced into 1/4-inch rounds
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3–4 garlic cloves, minced
• 6 cups chicken or vegetable broth
• 1 pound potatoes, peeled and diced into 1-inch cubes
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 bay leaf
• 2 cups kale or spinach, roughly chopped (optional)
• 1/2 cup heavy cream or half-and-half (optional)

Instructions

1. Brown the Kielbasa:
   • Heat the olive oil in a large pot over medium-high heat. Add the sliced kielbasa and cook until browned on both sides, about 5-7 minutes. Remove the kielbasa with a slotted spoon and set aside.
2. Sauté the Vegetables:
   • In the same pot, add the chopped onion, sliced carrots, and celery. Sauté until the vegetables start to soften, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add Broth and Potatoes:
   • Pour in the chicken or vegetable broth and add the diced potatoes to the pot. Stir in the dried thyme, paprika, salt, pepper, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the potatoes are tender.
4. Return Kielbasa to Pot:
   • Add the browned kielbasa back to the pot. If using, add the chopped kale or spinach. Continue to simmer for another 5-10 minutes, until the greens are wilted and the kielbasa is heated through.
5. Add Cream (Optional):
   • If desired, stir in the heavy cream or half-and-half during the last few minutes of cooking for a richer, creamier soup.
6. Serve:
   • Taste and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before serving. Ladle the soup into bowls and enjoy warm.

• Author: Maria