Ingredients:
1 tablespoon olive oil
1 lb. kielbasa sausage, sliced (use turkey kielbasa if preferred)
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
4 large potatoes, peeled and cubed
3 large carrots, peeled and sliced
2 celery stalks, chopped
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
1 cup heavy cream
Directions:
Cook Sausage: In a large pot, heat olive oil over medium heat. Add sliced kielbasa and cook until browned. Remove and set aside.
Sauté Vegetables: In the same pot, add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook until fragrant, about 1 minute.
Add Broth and Veggies: Pour in chicken broth. Add cubed potatoes, sliced carrots, and chopped celery. Stir in dried thyme and parsley. Season with salt and pepper.
Simmer: Bring to a boil, then reduce heat and simmer until potatoes and carrots are tender, about 20 minutes.
Finish Soup: Stir in heavy cream and return kielbasa to the pot. Simmer for an additional 5 minutes, until heated through.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Servings: 6