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When the weather gets chilly and you crave something comforting, this Kielbasa Soup is the perfect solution. It’s packed with smoky kielbasa, crispy bacon, and hearty vegetables, creating a deliciously warm and filling meal. Whether you’re enjoying it with a cozy bowl by the fire or serving it to your family, this soup will hit the spot every time.
Why Make This Recipe?
This Kielbasa Soup is easy to make and combines the perfect balance of flavors. The smoky kielbasa and bacon pair wonderfully with the rich chicken broth and hearty vegetables. Plus, the addition of cream makes the soup velvety smooth and comforting, especially on cold days. It’s a simple, one-pot meal that’s packed with warmth and flavor. A great way to feed a crowd or enjoy leftovers throughout the week!
How to Make Kielbasa Soup
Ingredients:
1 tbsp olive oil
4 slices bacon, diced
14 oz kielbasa, sliced into 1/4-inch rounds
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
4 medium potatoes, diced
2 carrots, diced
2 celery stalks, diced
1/2 cup heavy cream (optional for a creamier soup)
1 tsp smoked paprika
Salt and pepper to taste
1/4 cup fresh parsley, chopped (for garnish)
Directions:
Cook the Bacon:
Start by heating a large soup pot or Dutch oven over medium heat. Add the diced bacon into the pot and cook it until it becomes crispy. Stir occasionally to ensure it cooks evenly. Once the bacon is crispy and golden brown, use a slotted spoon to remove it from the pot and set it aside on a plate lined with paper towels to drain any excess grease. Be sure to keep the bacon drippings in the pot as they’ll add great flavor to the soup.
Brown the Kielbasa:
Now, add the sliced kielbasa to the pot with the bacon drippings. You should hear a nice sizzle as it hits the hot pot. Stir the kielbasa around occasionally and cook it for 3-4 minutes, allowing it to brown evenly on both sides. This step helps to bring out the rich, smoky flavor of the kielbasa. Once it’s golden and crispy, remove it from the pot and set it aside with the bacon.
Sauté the Veggies:
In the same pot, drizzle in the olive oil. Add the chopped onion, diced carrots, and celery. Sauté the vegetables for about 5-6 minutes, stirring occasionally, until they soften up and the onions become translucent. This helps to release the flavors from the veggies and create a flavorful base for your soup. After that, add the minced garlic and smoked paprika to the pot, cooking for another 1-2 minutes until the garlic becomes fragrant and the paprika releases its smoky aroma. Stir constantly to avoid burning the garlic.
Add Potatoes and Broth:
Now, it’s time to add the potatoes and chicken broth to the pot. Stir everything together to combine. Raise the heat slightly to bring the mixture to a boil. Once it’s boiling, reduce the heat to low or medium-low and let the soup simmer for 15-20 minutes. This allows the potatoes to cook through and become tender enough to pierce easily with a fork. You’ll also notice the broth developing a nice flavor as the vegetables cook.
Make It Creamy (Optional):
If you prefer a creamier texture, now’s the time to stir in the heavy cream. This will create a rich, velvety base for your soup. Give everything a good stir to combine, and let the soup simmer for a few more minutes. The cream will thicken the broth slightly, making it even more comforting.
Add Kielbasa and Bacon:
Once the potatoes are tender and the soup is at your desired consistency, add the cooked kielbasa and half of the crispy bacon back into the pot. Stir to incorporate the meat and bacon into the soup. Let it cook together for another 5 minutes to allow the flavors to blend. Taste the soup and season with salt and pepper to your liking.
Serve and Garnish:
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