Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
