Ingredients
Scale
- 14 oz smoked kielbasa, sliced into half-moons
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 cup heavy cream
- 3–4 medium russet or gold potatoes, peeled and diced
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- Salt to taste
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add kielbasa slices and cook for 5–6 minutes until browned. Remove and set aside.
- In the same pot, cook diced onion for 3–4 minutes until softened. Add garlic and sauté for 30 seconds.
- Sprinkle flour over onions and stir for 1–2 minutes.
- Slowly whisk in chicken broth. Add potatoes, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes until potatoes are tender.
- Stir in milk and cream, then return kielbasa to the pot. Simmer gently for 5 minutes.
- If using, stir in cheese.
- Ladle into bowls and garnish with parsley, cheese, or sour cream.
Notes
For a vegetarian version, omit kielbasa and use vegetable broth. You can also add herbs like thyme or rosemary for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None specified
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg