KIELBASA POTATO SOUP

INGREDIENTS:

1 pound (450g) of smoked kielbasa sausage, sliced into rounds

4 cups (946ml) of chicken or vegetable broth

4 cups (about 4-5 medium-sized) of russet potatoes, peeled and diced

1 onion, finely chopped

3 cloves of garlic, minced

1 cup (237ml) of heavy cream

1 cup (237ml) of whole milk

2 tablespoons (30g) of unsalted butter

2 tablespoons (30ml) of olive oil

1 teaspoon (5ml) of smoked paprika

1 teaspoon (5ml) of dried thyme

Salt and pepper to taste

Chopped fresh parsley for garnish

DIRECTIONS:

Prepare the Ingredients: Begin by preparing all the ingredients. Slice the kielbasa sausage into rounds, peel and dice the potatoes, finely chop the onion, mince the garlic, and chop the fresh parsley for garnish.

Sauté Kielbasa: Heat a large pot or Dutch oven over medium heat. Add the olive oil and sliced kielbasa sausage rounds. Sauté until they are nicely browned, which should take about 5-7 minutes. Remove the browned kielbasa from the pot and set it aside.

Cook Onions and Garlic: In the same pot, add the butter and chopped onions. Sauté until the onions become translucent, for approximately 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

Add Potatoes and Seasonings: Stir in the diced potatoes, smoked paprika, dried thyme, salt, and pepper. Cook for about 5 minutes, allowing the flavors to meld together.

Pour in Broth: Pour in the chicken or vegetable broth, ensuring it covers the potatoes. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 15-20 minutes or until the potatoes are tender.

Blend or Mash: At this stage, you can choose the soup’s consistency. For a chunkier soup, use a potato masher to mash some of the potatoes right in the pot. For a smoother consistency, use an immersion blender to partially blend the soup. Be cautious and blend to your desired consistency …