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Kielbasa Potato Soup is a delightful dish that perfectly embodies the essence of comfort food. Originating from Poland, this hearty soup combines the rich flavors of kielbasa sausage and tender potatoes, making it a beloved staple in many households. The warmth and heartiness of this soup bring a sense of nostalgia and comfort, making it a perfect dish for chilly evenings or family gatherings. As home cooks, we often seek recipes that not only nourish our bodies but also warm our souls, and this soup does just that.

Kielbasa Potato Soup - An Organized Chaos

Warm up your evenings with a bowl of Kielbasa Potato Soup, a comforting dish rooted in Polish tradition. This hearty soup combines savory kielbasa sausage and tender potatoes, creating a delightful flavor that evokes nostalgia. It's not only delicious but also packed with nutrients from fresh greens like kale or spinach. Follow our step-by-step guide to craft this satisfying meal your family will love, perfect for chilly nights or cozy gatherings.
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Ingredients
  

1 pound Kielbasa sausage, sliced

4 medium potatoes, peeled and diced

1 large onion, chopped

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

2 cups kale, chopped (or spinach)

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

1 cup shredded cheese (cheddar or a blend), for topping

Fresh parsley, for garnish

Instructions
 

Sauté the Kielbasa: In a large pot, heat the olive oil over medium heat and add the sliced Kielbasa. Cook until browned and slightly crispy, about 5-7 minutes. Remove and set aside.

    Cook the Aromatics: In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 3-4 minutes.

      Add Potatoes and Broth: Add the diced potatoes to the pot with the onions and garlic. Pour in the chicken broth and stir in the diced tomatoes, thyme, paprika, salt, and pepper. Bring to a boil.

        Simmer: Reduce heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.

          Incorporate Kale: Stir the chopped kale (or spinach) into the pot and cook for an additional 5 minutes until wilted.

            Creamy Finish: Lower the heat and stir in the heavy cream, then return the cooked Kielbasa to the pot. Heat through for another 5 minutes, ensuring the soup is hot but not boiling.

              Serve: Ladle the soup into bowls, top with shredded cheese, and garnish with fresh parsley.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8 bowls