1/4 cup of olive oil
1 diced medium onion
2 minced garlic cloves
1 pound of kielbasa sausage, cut into rounds
Peel and dice three medium russet potatoes.
3 medium-sized carrots, thinly cut 2 stalks of celery, diced
Quarts of chicken stock
One cup of either heavy cream or whole milk
thyme, dry, 1 teaspoon
Toss with salt and pepper.
If desired, add 2 cups of coarsely chopped fresh spinach or kale.
Chopped fresh parsley (for garnishing)
Instructions:
To brown the kielbasa, heat the olive oil in a big Dutch oven or saucepan over medium heat. Brown the kielbasa slices in the pan for about 5 minutes, flipping them over halfway through. Eliminate the kielbasa from the heat and place it in a separate bowl.
Toss in the chopped carrots, celery, onion, and garlic in the same skillet and sauté until tender. About 5 minutes into the sautéing process, the onion should become translucent and the veggies should be softened.
After dicing the potatoes, add them to the saucepan along with the chicken stock. Simmer, covered, for 15 to 20 minutes, or until potatoes are soft, after bringing the ingredients to a boil.
Optionally, puree some of the soup with an immersion blender or in a blender until it reaches a thicker consistency. Add a cup or two to the pot after blending.
Whisk in the heavy cream or milk and dried thyme, then add seasonings. Taste and add salt and pepper as needed. For the flavors to combine, boil the soup for five more minutes.
Toss in the kielbasa that has been browned and add the greens. If using, add chopped kale or spinach and simmer for another two or three minutes, or until the greens wilt.
To serve, spoon the soup into individual bowls and top with chopped parsley.
Soup with kielbasa and potato is substantial and delicious.
