Kielbasa Potato Soup

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1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 lb kielbasa sausage, sliced into rounds

3 medium russet potatoes, peeled and diced

3 medium carrots, sliced

2 celery stalks, diced

4 cups chicken broth

1 cup whole milk or heavy cream

1 teaspoon dried thyme

Salt and pepper to taste

2 cups fresh spinach or kale, roughly chopped (optional)

Fresh parsley, chopped (for garnish)

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1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced kielbasa and cook until browned on both sides, about 5 minutes. Remove the kielbasa from the pot and set it aside.

2. In the same pot, add the diced onion, garlic, carrots, and celery. Sauté until the onion is translucent and vegetables are softened, about 5 minutes.

3. Add the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.

4. For a thicker consistency, use an immersion blender to blend a portion of the soup, or transfer a cup or two to a blender, then return it to the pot.

5. Stir in the milk or heavy cream and dried thyme. Season with salt and pepper to taste. Let the soup simmer for another 5 minutes to meld flavors.

6. Return the browned kielbasa to the pot. Add the chopped spinach or kale, if using, and cook for 2-3 minutes until the greens are wilted.

7. Ladle the soup into bowls and garnish with fresh parsley.

Enjoy this hearty, flavorful kielbasa and potato soup!