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A bowl of creamy potato soup with browned kielbasa slices and fresh parsley garnish

Quick 35-Minute Creamy Smoked Kielbasa and Potato Soup

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 485 kcal

Ingredients
  

  • 16 oz smoked kielbasa, sliced into 1/4-inch rounds
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, 1/4-inch dice
  • 2 medium carrots , peeled and sliced into half-moons
  • 2 stalks celery , diced
  • 3 cloves garlic , minced
  • 2 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1/4 cup all -purpose flour
  • 32 oz low -sodium chicken broth
  • 1 cup heavy cream
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp fresh Italian parsley, finely chopped

Instructions
 

  • Place a 5-quart Dutch oven over medium-high heat and add olive oil. Sauté kielbasa slices for 6 minutes or until caramelized and browned on both sides; remove sausage with a slotted spoon and reserve on a side plate.
  • Reduce heat to medium. Incorporate butter into the remaining rendered fat. Once melted, add onion, carrots, and celery. Sauté for 5 minutes until the mirepoix is softened and the onions are translucent.
  • Add minced garlic, smoked paprika, and dried thyme. Sauté for 60 seconds until fragrant.
  • Sprinkle all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour flavor while avoiding scorching.
  • Deglaze the pot by gradually whisking in the chicken broth, ensuring all browned bits (fond) are lifted from the bottom. Add cubed potatoes.
  • Increase heat to bring the mixture to a boil, then immediately reduce to medium-low. Cover and simmer for 15 minutes or until potatoes reach fork-tender consistency.
  • Whisk in heavy cream and reintegrate the reserved browned kielbasa. Continue to simmer uncovered for 4 minutes to achieve the final emulsion and desired thickness.
  • Adjust seasoning with salt and pepper to taste. Garnish with fresh parsley and serve immediately at an internal temperature of at least 165°F (74°C).