Ingredients
Scale
- 1 pound smoked kielbasa, sliced into 1/2-inch rounds (substitute with smoked sausage or andouille for a spicier kick)
- 4 medium russet potatoes, peeled and diced into 1/2-inch cubes (Yukon Golds work well too for a creamier texture)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth (or vegetable broth for a lighter flavor)
- 1 cup whole milk or half-and-half (use coconut milk for a dairy-free version)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme (fresh thyme works beautifully if you have it)
- Salt and freshly ground black pepper, to taste
- 2 green onions, sliced thinly for garnish
- Optional: shredded sharp cheddar cheese or crumbled crispy bacon for topping
Instructions
- Heat a large pot over medium heat and add the sliced kielbasa. Cook for about 5-7 minutes until the edges are browned and slightly crispy. This step releases those smoky flavors and adds texture. Remove the kielbasa and set aside, leaving the rendered fat in the pot.
- Add the butter to the pot. Once melted, stir in the chopped onion and cook until soft and translucent, about 5 minutes. This is where the base flavor starts building—don’t rush it!
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
- Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 2 minutes. This will thicken the soup later, giving it that silky texture I love.
- Slowly whisk in the chicken broth, making sure to scrape up any bits stuck to the bottom of the pot. Then add the diced potatoes, smoked paprika, thyme, salt, and pepper. Bring everything to a gentle boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender when pierced with a fork.
- Use a potato masher or the back of a spoon to gently mash some of the potatoes in the pot. This step adds body to the soup without needing heavy cream—one of my favorite tricks to keep the soup creamy and comforting.
- Stir in the milk or half-and-half, then add the cooked kielbasa back into the pot. Warm everything through for another 5 minutes, but don’t let it boil, or the milk might curdle.
- Taste and adjust the seasoning with more salt, pepper, or smoked paprika if you want a bolder flavor. Remember, a little tweak can make all the difference!
- Serve hot, garnished with sliced green onions and, if you like, a sprinkle of sharp cheddar or crispy bacon. Watching my family’s faces light up at this moment is one of my greatest kitchen joys.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International