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In a big pot or a large cooking pot, cook the sliced kielbasa on medium heat for 3-4 minutes until it starts to turn brown and releases some fat.
Take out the kielbasa from the pot and place it to the side.
Put the chopped onion, garlic, carrots, and celery in the pot and cook for around 5 minutes until the vegetables are soft and the onion turns see-through.
Put the chicken broth, chopped potatoes, dried thyme, smoked paprika, and add salt and pepper to taste. Heat until it starts to bubble, then lower the heat and cook for 15-20 minutes until the potatoes are soft.
Once the potatoes are soft, put the cooked kielbasa back in the pot and add heavy cream or half-and-half for extra creaminess.
Keep cooking for another 5 minutes to warm up the dish and mix the flavors.
Try the food and add more seasoning if needed. Put the soup in bowls and add shredded cheddar cheese and fresh parsley on top, if you like.