Ingredients:

  • 1 lb Polish Kielbasa, sliced into rounds
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into half-moons
  • 2 stalks celery, diced
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 4 cups low sodium chicken broth
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • salt to taste
  • black pepper to taste
  • fresh parsley for garnish

Instructions:

  1. Heat the butter in a large Dutch oven or stockpot over medium heat. Add the sliced kielbasa and cook until the edges are browned and the fat has rendered. Remove the sausage with a slotted spoon and set aside, leaving the oils in the pot.
  2. In the same pot, sauté the diced onion, carrots, and celery for 5–7 minutes until the onions are translucent and vegetables are softening.
  3. Stir in the minced garlic, smoked paprika, and thyme, cooking for 60 seconds until fragrant.
  4. Pour in the chicken broth and add the cubed potatoes. Return the seared kielbasa to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 40 minutes until potatoes are fork-tender.
  5. Turn heat to the lowest setting. Stir in the heavy cream and sour cream until fully incorporated. Season with salt and pepper, then remove from heat immediately.
  6. Garnish with fresh parsley before serving.