Description

A warm and filling one-pot soup featuring smoky kielbasa, tender Yukon Gold potatoes, and a flavorful broth, perfect for an easy fall dinner.

Ingredients

Scale

14 oz Polish kielbasa, sliced (about 400g)
4 medium Yukon Gold potatoes, peeled and diced
1 medium yellow onion, diced
2 medium carrots, sliced
2 celery stalks, sliced
3 garlic cloves, minced
6 cups chicken broth (1.4 liters), low sodium
2 bay leaves
2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
Salt and black pepper, to taste
2 tablespoons olive oil
Optional: ½ cup heavy cream (120 ml)

Instructions

Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Dice onions, carrots, celery, potatoes, and slice kielbasa into ½-inch thick rounds.
Add diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until onions are translucent and veggies soften, about 5 minutes. Add sliced kielbasa and cook for 2 more minutes, stirring to brown slightly.
Stir in minced garlic, thyme, bay leaves, salt, and black pepper. Cook for about 1 minute until garlic is fragrant.
Add chicken broth and diced potatoes. Stir to combine and bring to a boil. Reduce heat to a simmer, cover with lid, and cook for 30-35 minutes until potatoes are fork-tender but not falling apart.
If desired, stir in heavy cream and heat through for 5 minutes. Taste and adjust seasoning with salt and pepper. Remove bay leaves before serving.

Notes

Use Yukon Gold potatoes to keep chunks tender but intact. Avoid boiling vigorously to prevent mushy potatoes and cloudy broth. Adjust salt gradually due to varying broth saltiness. Soup tastes better the next day and freezes well in portions.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: About 1.5 cups per s
Calories: 320
Fat: 14
Carbohydrates: 28
Fiber: 4
Protein: 18

Keywords: kielbasa soup, potato soup, fall dinner, easy soup recipe, one-pot meal, smoky sausage soup