Kielbasa Potato Soup
A warm and hearty soup combining savory Kielbasa, creamy potatoes, and fresh greens, perfect for chilly days.
Ingredients
Main Ingredients
- 1 lb Kielbasa, sliced
- 4 medium potatoes, diced Use a mix of red and yellow for extra flavor.
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream Can be substituted for low-fat cream or dairy-free alternatives.
- 1 cup corn Frozen or canned.
- 2 cups kale or spinach, chopped Can substitute with other greens.
- Salt and pepper to taste
- Olive oil for cooking
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
- Add the sliced Kielbasa and cook until browned.
- Stir in the diced potatoes and chicken broth. Bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 15-20 minutes.
- Stir in the corn and heavy cream, bringing the soup back to a gentle simmer.
- Add the chopped kale or spinach and cook for an additional 5 minutes.
- Season with salt and pepper to taste before serving.
Notes
Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. For longer storage, freeze portions for up to 3 months. Thaw overnight in the refrigerator before reheating.