Kielbasa and Potato Soup
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 pound kielbasa sausage, cut into rounds
– 3 medium russet potatoes, peeled and cubed
– 3 medium carrots, sliced
– 2 celery stalks, chopped
– 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)
– Chopped fresh parsley for garnish
Instructions:
1. Sauté 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, approximately 5 minutes. Remove the kielbasa from the pot and set aside.
2. Cook the Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the onion becomes translucent and the vegetables soften, about 5 minutes.
3. Incorporate Potatoes and Broth: Add the cubed potatoes and pour in the chicken broth. Bring the mixture to a boil, then lower the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
4. Blend for Thickness (Optional): For a creamier texture, use an immersion blender to puree part of the soup, or transfer a cup or two to a blender, then return it to the pot.
5. Mix in Milk and Seasonings: Stir in the milk or heavy cream along with the dried thyme. Season with salt and pepper to taste. Allow the soup to simmer for an additional 5 minutes to combine the flavors.
6. Add Kielbasa and Greens: Return the browned kielbasa to the pot. If desired, add the chopped spinach or kale and cook for 2-3 minutes until the greens are wilted.
7. Serve: Ladle the soup into bowls and garnish with fresh parsley.
Enjoy this comforting and flavorful kielbasa and potato soup!
