Julie Recipes
Ingredients
1 tablespoon olive oil
1 pound kielbasa sausage sliced into 1/4-inch rounds
1 large onion chopped
Ezoic
2 carrots peeled and sliced
2 celery stalks sliced
3-4 garlic cloves minced
6 cups chicken or vegetable broth
1 pound potatoes peeled and diced into 1-inch cubes
1 teaspoon dried thyme
Ezoic
1 teaspoon paprika
Salt and pepper to taste
1 bay leaf
2 cups kale or spinach roughly chopped (optional)
1/2 cup heavy cream or half-and-half optional
Instructions
Brown the Kielbasa:
Heat the olive oil in a large pot over medium-high heat. Add the sliced kielbasa and cook until browned on both sides, about 5-7 minutes. Remove the kielbasa with a slotted spoon and set aside.
Ezoic
Sauté the Vegetables:
In the same pot, add the chopped onion, sliced carrots, and celery. Sauté until the vegetables start to soften, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add Broth and Potatoes:
Pour in the chicken or vegetable broth and add the diced potatoes to the pot. Stir in the dried thyme, paprika, salt, pepper, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the potatoes are tender.
Return Kielbasa to Pot:
Add the browned kielbasa back to the pot. If using, add the chopped kale or spinach. Continue to simmer for another 5-10 minutes, until the greens are wilted and the kielbasa is heated through.
Add Cream (Optional):
If desired, stir in the heavy cream or half-and-half during the last few minutes of cooking for a richer, creamier soup.
Serve:
Taste and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before serving. Ladle the soup into bowls and enjoy warm.
