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Kielbasa, a term that simply means "sausage" in Polish, has a rich history rooted in Central and Eastern European cuisine. Its origins can be traced back to Poland, where it has been a staple for centuries. Traditionally made from pork, beef, or a combination of meats, kielbasa is seasoned with a variety of spices, including garlic, pepper, and marjoram, which contribute to its distinctive flavor.

Kielbasa Potato Soup with a Twist

Warm your heart and satisfy your cravings with Kielbasa Potato Soup with a Twist! This comforting dish blends savory kielbasa sausage, creamy potatoes, and vibrant kale, creating a hearty meal perfect for chilly evenings or family gatherings. Discover the rich history of kielbasa and the health benefits of its ingredients. Follow our easy step-by-step guide to make a delicious soup that will become a favorite in your kitchen. Embrace the joy of homemade comfort food!
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Ingredients
  

1 lb Kielbasa sausage, sliced into rounds

4 medium russet potatoes, peeled and diced

1 large onion, diced

2 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

1 cup corn (fresh, frozen, or canned)

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons olive oil

1 cup kale, chopped (for the twist)

1/2 cup grated Parmesan cheese (optional, for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Kielbasa: In a large pot, heat the olive oil over medium heat. Add the sliced kielbasa and sauté until browned, about 5-7 minutes. Remove the kielbasa and set it aside.

    Cook the Aromatics: In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, being careful not to burn it.

      Add the Potatoes and Broth: Add the diced potatoes to the pot along with the chicken broth. Stir in the smoked paprika and dried thyme. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a simmer.

        Simmer the Soup: Let the soup simmer for about 15-20 minutes, or until the potatoes are tender.

          Incorporate the Corn and Kale: Stir in the corn and chopped kale. Simmer for an additional 5 minutes until the kale is wilted and tender.

            Creamy Base: Pour in the heavy cream and return the kielbasa to the pot. Stir to combine and let the soup heat through for another 3-5 minutes.

              Serve: Taste and adjust the seasoning if necessary. Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley if desired.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6