Kielbasa Soup with Potatoes is a warm, hearty meal that’s perfect for chilly evenings. This soup combines smoky kielbasa sausage, tender potatoes, and a medley of vegetables in a rich, savory broth. Quick to prepare and loaded with flavor, it’s a one-pot wonder that will satisfy your entire family. Whether served with crusty bread or enjoyed on its own, this soup is a comforting classic you’ll want to make again and again.

Ingredients

For the Soup:

• 1 tbsp olive oil
• 1 lb (450g) kielbasa, sliced into rounds
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 medium potatoes (about 1.5 lb / 680g), peeled and diced
• 2 medium carrots, sliced
• 2 stalks celery, diced
• 6 cups (1.4 liters) chicken broth
• 1 tsp smoked paprika
• ½ tsp dried thyme
• Salt and pepper, to taste
• 2 cups (100g) chopped kale or spinach

Optional Toppings:

• Fresh parsley, chopped
• Grated Parmesan cheese

Directions

1. Sauté the Kielbasa:
   Heat olive oil in a large soup pot over medium heat. Add the sliced kielbasa and cook until lightly browned, about 5 minutes. Remove from the pot and set aside.
2. Cook the Vegetables:
   In the same pot, add the diced onion, carrots, and celery. Sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute.
3. Add the Potatoes and Seasonings:
   Add the diced potatoes, smoked paprika, dried thyme, salt, and pepper to the pot. Stir to coat the vegetables with the seasonings.
4. Simmer the Soup:
   Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer, cover, and let the soup cook for 15-20 minutes, or until the potatoes are tender.
5. Return the Kielbasa:
   Add the browned kielbasa back into the pot. Stir in the chopped kale or spinach and let it cook for an additional 5 minutes until wilted. Adjust the seasoning with more salt and pepper if needed.
6. Serve and Enjoy:
   Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired. Serve hot.

Notes

• Substitutions: You can replace kale with spinach or cabbage for a slightly different flavor. Sweet potatoes can also be used in place of regular potatoes for a touch of sweetness.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
• Freezing: This soup freezes well! Allow it to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months.
• Additions: For extra flavor, add a splash of heavy cream or a dollop of sour cream when serving.

Kielbasa Soup with Potatoes is a quick, hearty, and versatile recipe that brings warmth and satisfaction with every spoonful. It’s the perfect dish for a cozy night in!