Ingredients
- 1 tablespoon olive oil
- 1 pound kielbasa sausage sliced into 1/4-inch rounds
- 1 large onion chopped
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 3-4 garlic cloves minced
- 6 cups chicken or vegetable broth
- 1 pound potatoes peeled and diced into 1-inch cubes
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 bay leaf
- 2 cups kale or spinach roughly chopped (optional)
- 1/2 cup heavy cream or half-and-half optional
Instructions
Brown the Kielbasa:
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Heat the olive oil in a large pot over medium-high heat. Add the sliced kielbasa and cook until browned on both sides, about 5-7 minutes. Remove the kielbasa with a slotted spoon and set aside.
Sauté the Vegetables:
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In the same pot, add the chopped onion, sliced carrots, and celery. Sauté until the vegetables start to soften, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add Broth and Potatoes:
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Pour in the chicken or vegetable broth and add the diced potatoes to the pot. Stir in the dried thyme, paprika, salt, pepper, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the potatoes are tender.
Return Kielbasa to Pot:
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Add the browned kielbasa back to the pot. If using, add the chopped kale or spinach. Continue to simmer for another 5-10 minutes, until the greens are wilted and the kielbasa is heated through.
Add Cream (Optional):
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If desired, stir in the heavy cream or half-and-half during the last few minutes of cooking for a richer, creamier soup.
Serve:
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Taste and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before serving. Ladle the soup into bowls and enjoy warm.