Description
This hearty Kielbasa Soup with Potatoes is a flavorful and comforting dish perfect for any season. Featuring smoky kielbasa sausage, tender potatoes, and a medley of sautéed vegetables simmered in savory chicken broth, it’s an easy-to-make soup that warms you from the inside out.
Ingredients
Scale
Sausage
- 14 ounces kielbasa sausage, sliced into rounds
Vegetables
- 4 medium russet potatoes, peeled and diced
- 2 large carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids and Seasonings
- 6 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Brown the Kielbasa: Heat olive oil in a large soup pot over medium heat. Add kielbasa slices and brown for about 5 minutes until they develop a nice sear. Remove the kielbasa from the pot and set aside.
- Sauté Vegetables: In the same pot, add the onions, carrots, and celery. Sauté for about 6 minutes until the vegetables are softened. Stir in the minced garlic and dried thyme, cooking for an additional minute to release their flavors.
- Add Kielbasa and Broth: Return the browned kielbasa to the pot. Pour in the chicken broth and bring the mixture to a gentle simmer on medium heat.
- Cook Potatoes: Add the diced potatoes to the simmering soup. Let it cook uncovered for 20 to 25 minutes, or until the potatoes are tender when pierced with a fork.
- Season and Garnish: Taste the soup and adjust seasoning with salt and black pepper as needed. Stir in the fresh parsley if using for a fresh, herbal note.
- Serve: Ladle the hot soup into bowls and serve immediately. It pairs wonderfully with crusty bread or a dollop of sour cream if desired.
Notes
- If preferred, substitute chicken broth with vegetable broth for a lighter flavor.
- For a spicier variation, add a pinch of red pepper flakes during the vegetable sauté step.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop.
- To make the soup thicker, mash some of the potatoes against the side of the pot before serving.
- Fresh parsley is optional but adds a lovely color and fresh herb flavor to the soup.
