Ingredients

14 ounces kielbasa sausage, sliced into 1/4-inch rounds

2 tablespoons unsalted butter

1 medium yellow onion, diced

2 stalks celery, diced

2 medium carrots, peeled and diced

3 cloves garlic, minced

4 cups low-sodium chicken broth

3 cups russet potatoes, peeled and diced into 1/2-inch cubes

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

1 cup heavy cream

1 cup shredded sharp cheddar cheese

2 tablespoons fresh parsley, chopped

Instructions

Step 1: In a large pot over medium heat, cook the sliced kielbasa until browned on both sides, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the pot.

Step 2: Add the butter to the pot. Once melted, stir in the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Step 3: Add the minced garlic and cook until fragrant, about 30 seconds.

Step 4: Pour in the chicken broth and add the diced potatoes, thyme, smoked paprika, salt, and pepper. Stir to combine, scraping up any browned bits from the bottom of the pot.

Step 5: Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 15 to 20 minutes.

Step 6: Using a potato masher or the back of a spoon, lightly mash some of the potatoes in the pot to help thicken the soup, leaving plenty of chunks for texture.

Step 7: Return the browned kielbasa to the pot and stir in the heavy cream. Simmer uncovered for 5 minutes more to heat through and blend the flavors. Adjust seasoning with additional salt and pepper if needed.

Step 8: If using, stir in the shredded cheddar cheese until melted and garnish with chopped fresh parsley before serving.

Tips & Variations

For extra richness, substitute half-and-half for the heavy cream.

Feel free to add a pinch of cayenne pepper for a spicy kick.

Swap sharp cheddar for smoked gouda for a different cheesy flavor.

Use smoked kielbasa for a more pronounced smoky taste.

Add chopped kale or spinach near the end of cooking for added greens.

FAQs

Can I make this soup in a slow cooker?

Yes, you can brown the kielbasa and sauté the vegetables on the stove first, then transfer everything to a slow cooker. Cook on low for 4–6 hours or until potatoes are tender. Stir in the cream and cheese at the end before serving.

Is it possible to make this soup dairy-free?

Absolutely. Replace the butter with olive oil and use coconut milk or a dairy-free cream alternative in place of heavy cream. Skip the cheese or use a dairy-free shredded cheese for a similar texture.