Brown the slices of kielbasa sausage in a large soup pot over medium heat. This step enhances the smokey taste of the soup. Take the sausages out of the pot, but don’t drain the fat.
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Over medium heat, melt the butter in the same saucepan as the drippings. Toss in some onion and garlic and cook them down until they soften and release their aroma.
3rd Step
Toss the onion and garlic in all-purpose flour. Create a roux by stirring everything together over medium heat; simmer for a minute or two to cook off the raw flour flavor. Stir continuously as you slowly add the chicken or vegetable broth, blending the roux into the liquid. The soup’s foundation will be smooth after doing this.
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Put the dried thyme and potato cubes in the saucepan. Simmer the ingredients together over low heat until the potatoes are soft, about 15 to 20 minutes.
5th Step
Add the whole milk and heavy cream and mix gently. The soup tastes better after being allowed to boil for an extra 5–7 minutes, during which time the flavors will blend and the soup will thicken.
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Add the cooked kielbasa sausage pieces and the chopped kale or greens. For the greens to wilt and the kielbasa to cook through, stir well and let the soup simmer for a few more minutes.
7th Step
Advertisement:You may season the soup to taste with salt and black pepper. To add a pop of color and a fresh note to each cup of Kielbasa Potato Soup, sprinkle some finely chopped fresh parsley on top.
8th Step
Toast some crusty bread or buns to go along with the Kielbasa Potato Soup and use them to sop up all the delicious liquid. On a cold day or any time you need some gastronomic consolation, warm up with this bowl of comfort.
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