Description
Hearty potato kielbasa soup delivers comfort from Polish culinary traditions with robust flavors of sausage and creamy potatoes. Rich ingredients blend seamlessly, offering warm satisfaction that satisfies hunger and warms cold winter evenings.
Ingredients
Scale
- 1 lb (454 g) kielbasa sausage, sliced into rounds
- 4 medium russet potatoes, peeled and diced
- 4 cups (946 ml) chicken broth (low-sodium)
- 1 onion, finely chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 tablespoons olive oil
- 1 cup (237 ml) heavy cream (optional)
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Warm olive oil in a spacious cooking vessel over medium temperature, preparing for flavor development.
- Introduce kielbasa slices, allowing them to caramelize and brown for approximately 5-7 minutes. Transfer browned sausage to a separate plate.
- Utilize the identical pot to sauté aromatic vegetables – onions, garlic, carrots, and celery – until they become translucent and tender, roughly 5 minutes.
- Incorporate diced potatoes, enhancing the mixture with smoky paprika and a fragrant bay leaf, gently stirring to distribute seasonings evenly.
- Stream chicken broth into the vegetable mixture, elevating heat to create a rolling boil. Immediately reduce temperature and allow the soup to simmer, transforming potatoes into soft, creamy morsels over 15-20 minutes.
- Enrich the soup with velvety heavy cream, reintroducing the previously browned kielbasa into the liquid landscape. Let the components meld together through an additional 5-minute gentle simmer.
- Calibrate the flavor profile with strategic salt and pepper adjustments. Conclude by scattering fresh parsley across the surface, adding a vibrant garnish before serving the hearty soup.
Notes
- Swap kielbasa with turkey sausage for a leaner protein option that keeps the soup’s rich flavor profile.
- Dice vegetables uniformly to ensure even cooking and consistent texture throughout the soup.
- Create a dairy-free version by replacing heavy cream with coconut milk or cashew cream for a similar creamy consistency.
- Enhance nutritional value by adding chopped kale or spinach during the last 5 minutes of simmering for extra vitamins and minerals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Polish
Nutrition
- Serving Size: 6
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 2.5 g
- Protein: 12 g
- Cholesterol: 40 mg