Description
Smoky kielbasa rounds with soft potato chunks in a creamy broth spiked with garlic and thyme, finished with bright parsley for a cozy, memorable bowl.
Ingredients
- 1 pound kielbasa sausage sliced
- 1 tablespoon vegetable oil
- 1 onion chopped
- 2 carrots sliced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 4 medium potatoes peeled and diced
- 1 cup milk
- 1 teaspoon dried thyme
- Salt to taste
- Pepper to taste
- 2 tablespoons fresh parsley chopped
Instructions
- Heat oil in a large pot over medium heat.
- Add kielbasa and cook until lightly browned.
- Add onion celery and carrots and sauté until softened.
- Stir in garlic and cook until fragrant.
- Pour in chicken broth and add potatoes and thyme.
- Bring to a boil then reduce heat and simmer until potatoes are tender.
- Stir in milk and season with salt and pepper.
- Simmer gently for a few minutes to heat through.
- Remove from heat and stir in parsley before serving.
Notes
- For a creamier soup use heavy cream in place of milk.
- You can thicken the soup by mashing some of the potatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Garnish with chopped green onions or chives for extra color and flavor.