Ingredients
- Kielbasa sausage, sliced: 1 pound
- Yukon Gold potatoes, peeled and diced: 2 pounds
- Yellow onion, chopped: 1 medium
- Chicken broth: 6 cups
- Heavy cream: 1 cup
- All-purpose flour: 2 tablespoons
- Olive oil: 1 tablespoon
- Dried thyme: 1 teaspoon
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 2: Add the sliced kielbasa to the pot and cook until lightly browned, about 5-7 minutes.
- Step 3: Stir in the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Step 4: In a small bowl, whisk together the heavy cream and flour until smooth. Slowly pour the cream mixture into the soup, stirring constantly.
- Step 5: Add the dried thyme. Continue to simmer for another 5 minutes, or until the soup has thickened slightly. Season with salt and pepper to taste.
Notes
- For best flavor, store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the soup over medium-low heat, stirring occasionally, to prevent the cream from separating.
- Garnish each bowl with a dollop of sour cream and a sprinkle of fresh chives for an extra touch.
- For a deeper, smokier flavor, consider using smoked paprika along with the thyme.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American