Ingredients:
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 lb kielbasa sausage, sliced into rounds
3 medium russet potatoes, peeled and diced
3 medium carrots, sliced
2 celery stalks, diced
4 cups chicken broth
1 cup whole milk or heavy cream
1 teaspoon dried thyme
Salt and pepper to taste
2 cups fresh spinach or kale, roughly chopped (optional)
Fresh parsley, chopped (for garnish)
Instructions:
Brown the Kielbasa: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced kielbasa and cook until browned on both sides, about 5 minutes. Remove the kielbasa from the pot and set it aside.
Sauté the Vegetables: In the same pot, add the diced onion, garlic, carrots, and celery. Sauté until the onion is translucent and vegetables are softened, about 5 minutes.
Add Potatoes and Broth: Add the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
Blend Part of the Soup (Optional): For a thicker consistency, use an immersion blender to blend a portion of the soup, or transfer a cup or two to a blender, then return it to the pot.
Add Milk and Seasonings: Stir in the milk or heavy cream and dried thyme. Season with salt and pepper to taste. Let the soup simmer for another 5 minutes to meld flavors.
Add Kielbasa and Greens: Return the browned kielbasa to the pot. Add the chopped spinach or kale, if using, and cook for 2-3 minutes until the greens are wilted.
Serve: Ladle the soup into bowls and garnish with fresh parsley.
Enjoy this hearty, flavorful kielbasa and potato soup!
