Ingredients
Scale
- 1 (14-16 ounce) package smoked kielbasa, sliced 1/2 inch thick
- 4 large Russet potatoes, peeled and diced into 1-inch cubes
- 6 cups low-sodium chicken broth
- 1 medium yellow onion, chopped
- 2 medium carrots, sliced 1/4 inch thick
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 cup heavy cream (optional, for richness)
Instructions
- Step 1: In a large Dutch oven or soup pot, brown the kielbasa slices over medium heat until lightly crisped, about 5-7 minutes. Remove the kielbasa with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Step 2: Add the chopped onion and sliced carrots to the pot and sauté in the remaining fat for 5 minutes until the onion is translucent. Add the minced garlic and dried thyme and cook for 1 minute until fragrant.
- Step 3: Stir in the diced potatoes and the chicken broth. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Step 4: Return the cooked kielbasa to the soup. If a thicker soup is desired, gently mash 1/4 of the potatoes against the side of the pot to release starch. Stir in the heavy cream (if using) and heat through for 2-3 minutes, but do not allow the soup to boil after adding the cream.
- Step 5: Taste the soup and adjust seasoning with salt and black pepper as needed before serving hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the texture of the potatoes may soften significantly upon cooling and reheating.
- Gently reheat servings on the stovetop over low heat, stirring occasionally; avoid boiling once the heavy cream is added, as high heat can cause separation.
- Garnish each bowl with a sprinkle of fresh chopped parsley or a dollop of sour cream to add brightness and a contrasting fresh texture to the rich broth.
- For maximum depth of flavor, do not drain the rendered fat after browning the kielbasa, as this flavorful fat is essential for sautéing the onion and carrots.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American