Kielbasa Potato Soup

Ingredients

• olive oil (1 tablespoon)
• medium onion, diced (1)
• cloves garlic, minced (2)
• kielbasa sausage, sliced into round (1 lb.)
• medium russet potatoes, peeled and diced (3)
• medium carrots, sliced (3)
• celery stalks, diced (2)
• chicken broth (4 cups)
• whole milk or heavy cream (1 cup)
• dried thyme (1 teaspoon)
• salt and pepper (to taste)

Instructions

1. Brown the Kielbasa

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the sliced kielbasa sausage and cook until browned on both sides, about 5 minutes.
• Remove the kielbasa from the pot and set it aside. This will allow the sausage to retain its texture while infusing the oil with a smoky flavor.

2. Sauté the Vegetables

• In the same pot, add the diced onion, garlic, carrots, and celery.
• Sauté the mixture for about 5 minutes, or until the onion becomes translucent and the vegetables are softened.
• This step enhances the flavors of the vegetables and creates a rich base for the soup.

3. Add Potatoes and Broth

• Add the diced potatoes to the pot and pour in the chicken broth.
• Increase the heat to bring the mixture to a boil, then reduce to a simmer.
• Allow the soup to simmer for 15-20 minutes, or until the potatoes are tender.

4. Blend Part of the Soup (Optional)

• For a thicker, creamier texture, use an immersion blender to blend a portion of the soup directly in the pot.
• Alternatively, transfer about one cup of the soup to a blender, blend until smooth, and return it to the pot.

5. Add Milk and Seasonings

• Stir in the whole milk or heavy cream, followed by the dried thyme.
• Season the soup with salt and pepper to taste.
• Allow the soup to simmer for an additional 5 minutes to let the flavors meld.

6. Add Kielbasa and Greens

• Return the browned kielbasa sausage to the pot.
• Add the chopped spinach or kale, if desired, and cook for another 2-3 minutes until the greens are just wilted.