Kielbasa Potato Comfort Soup

$To make delicious Kielbasa Potato Soup, gather these ingredients: - 1 lb kielbasa, sliced into rounds - 4 medium potatoes, peeled and diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups chicken broth - 1 cup heavy cream - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - 1 cup frozen corn (optional) - Fresh parsley, chopped (for garnish) When measuring ingredients, use dry measuring cups for solids. For liquids, opt for a liquid measuring cup. Remember to level off dry ingredients with a straight edge. This helps ensure your soup turns out just right. For spices, a good rule is to use a teaspoon for small amounts and a tablespoon for larger ones. Measuring accurately gives your soup the best flavor. Choose high-quality kielbasa from a trusted source. Look for brands with natural ingredients and minimal fillers. For potatoes, Yukon Golds work well. They are creamy and hold their shape nicely. Fresh garlic and onion make a big difference in taste. If possible, opt for homemade chicken broth for richer flavor. If you like a fresh touch, use organic parsley for garnish. Quality ingredients make this soup a true comfort dish. {{ingredient_image_1}} 1. Gather your ingredients. You need kielbasa, potatoes, onion, garlic, and chicken broth. 2. Peel and dice the potatoes. Aim for small, even pieces for uniform cooking. 3. Chop one medium onion and mince three cloves of garlic. 4. Slice the kielbasa into rounds. This will help it cook evenly in the soup. 1. In a large pot, heat two tablespoons of olive oil over medium heat. 2. Add the chopped onion. Sauté for about five minutes until it is soft and clear. 3. Stir in the minced garlic and sliced kielbasa. Cook for four to five minutes until the kielbasa gets a bit brown. 4. Add the diced potatoes to the pot, then pour in four cups of chicken broth. 5. Bring the mixture to a boil. Once it boils, lower the heat and let it simmer. 6. Stir in one teaspoon of smoked paprika. Let the soup simmer for 15 to 20 minutes until the potatoes are soft. 7. If you want corn, add one cup during the last five minutes of cooking. 8. Use an immersion blender to puree some of the soup. This gives it a creamy feel but keeps some chunks. 9. Pour in one cup of heavy cream, then add salt and pepper to taste. Heat it for another five minutes. 1. Ladle the soup into bowls. 2. Sprinkle fresh parsley on top for a nice color and flavor. 3. Serve with crusty bread. It’s perfect for soaking up that delicious broth! To make the best Kielbasa Potato Soup, focus on a few key steps. Start by sautéing the onion until it turns soft. This adds sweetness and depth to your soup. When adding garlic, stir it in quickly. You want it fragrant, not burnt. Use good-quality kielbasa; it makes a big difference in flavor. For a rich taste, add smoked paprika early. This lets its flavor bloom as the soup cooks. When blending, only puree part of the soup. This keeps some potatoes chunky for texture. Finally, add cream at the end to keep it smooth and rich. Many people rush the cooking time. Don't skip letting the potatoes simmer long enough. They should be soft and tender for the best soup. Overcooking garlic can make it bitter, so watch it closely. Using too much broth can dilute the flavor. Stick to the recipe amounts for the best taste. Don’t forget to taste and adjust the salt and pepper. This small step can change your soup from good to great. Serve your Kielbasa Potato Soup hot in deep bowls. A sprinkle of fresh parsley adds a nice touch and bright color. Crusty bread or rolls are perfect for dipping. You can also offer a side salad for a fresh contrast. This soup pairs well with a light white wine, bringing out its flavors. Enjoy it with friends or family for a cozy meal. Each bowl is a warm hug on a chilly day! Pro Tips Use Quality Kielbasa: For the best flavor, select a high-quality kielbasa with a good balance of spices. This will enhance the overall taste of your soup. Perfect Potato Texture: Opt for waxy potatoes like Yukon Gold for a creamy texture that holds its shape well. Avoid starchy potatoes that may break down too much. Enhance with Herbs: Add fresh herbs like thyme or dill for an extra layer of flavor. Stir them in right before serving for the best aroma. Adjust Creaminess: For a lighter soup, reduce the amount of heavy cream or substitute half-and-half. This keeps the soup rich without being overly heavy. {{image_2}} You can swap kielbasa for other meats like smoked sausage or turkey sausage. If you want a vegetarian option, use mushrooms or a plant-based sausage. Instead of potatoes, try sweet potatoes for a different flavor. You can also add diced carrots or bell peppers to enhance the taste and texture. Frozen corn adds sweetness, but you can use peas instead if you prefer. For a lighter soup, replace heavy cream with half-and-half or milk. If you are lactose intolerant, almond milk or coconut cream works well too. To make the soup gluten-free, ensure your broth is certified gluten-free. For a low-sodium version, choose low-sodium broth and limit added salt. You can also add more veggies for added fiber and nutrients. Serve the soup in bowls with a sprinkle of fresh parsley on top. Pair it with crusty bread for dipping. You can also top it with shredded cheese for extra flavor. For a fun twist, serve it in a bread bowl. Enjoy it with a side salad for a balanced meal. If you like spice, add a dash of hot sauce before serving. To keep your soup fresh, let it cool first. Transfer the soup to an airtight container. It stays good in the fridge for up to three days. Make sure to label the container with the date. This way, you won't forget how old it is. Reheat the soup on the stove for best results. Pour the soup into a pot and heat it over medium. Stir often until it is hot. You can also use the microwave. Place the soup in a microwave-safe bowl. Heat in 30-second bursts, stirring in between. Freezing works well for this soup. Use freezer-safe containers or heavy-duty bags. Leave some space in the container for expansion. Kielbasa Potato Soup can freeze for up to three months. When ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use different sausages. Try smoked sausage, turkey sausage, or even chorizo. Each type will add its own flavor to the soup. Just slice them the same way as kielbasa. This change can make your soup unique and exciting. To thicken the soup, you have a few options. You can mash some of the potatoes in the pot. This adds creaminess without extra steps. Another way is to add a slurry of cornstarch and water. Mix them in a small bowl before adding to the soup. Let it cook for a few minutes to thicken it up. Kielbasa Potato Soup pairs well with crusty bread. This helps to soak up the tasty broth. You can also serve a simple salad on the side. A light green salad adds freshness and crunch. If you want something warm, try a slice of garlic bread too. Kielbasa Potato Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, consider freezing it. Just make sure to leave some space in the container for expansion. This blog post covered the key ingredients for Kielbasa Potato Soup and how to prepare it. We discussed measuring tips, quality suggestions, and step-by-step instructions for cooking. You learned how to avoid common mistakes and explored variations to suit different diets. Storage tips help keep your soup fresh and tasty. Remember, great soup comes from fresh ingredients and careful cooking. Enjoy the process and share with friends!$

A hearty and creamy soup featuring kielbasa and potatoes, perfect for cold days.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Polish

Servings 6

Calories 350 kcal

Ingredients

1 lb kielbasa, sliced into rounds
4 medium potatoes, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 teaspoon smoked paprika
to taste salt
to taste pepper
2 tablespoons olive oil
1 cup frozen corn (optional)
for garnish fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and sliced kielbasa, cooking for another 4-5 minutes until the kielbasa begins to brown slightly.
Add the diced potatoes to the pot, followed by the chicken broth. Bring the mixture to a boil, then reduce heat to a simmer.
Stir in the smoked paprika and let the soup simmer for about 15-20 minutes, or until the potatoes are tender.
If using corn, add it to the soup during the last 5 minutes of cooking.
Once the potatoes are cooked through, use an immersion blender to puree a portion of the soup for a creamy texture, but leave some chunks for heartiness.
Stir in the heavy cream, then season with salt and pepper to taste. Allow the soup to heat through for another 5 minutes.

Notes

Ladle the soup into bowls and sprinkle fresh parsley on top for a pop of color. Serve with crusty bread on the side to soak up the delicious broth.

Keyword comfort food, kielbasa, potatoes, soup