Description
A comforting and hearty kielbasa and potato soup that warms the heart and soul.
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb kielbasa, cut into slices
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and cut into half-moons
- 5 medium waxy potatoes, peeled and cut into bite-sized pieces
- 1 tsp sweet paprika
- 1 tsp dried marjoram
- 1 can (14 oz) white beans
- 5 cups chicken broth
- ½ cup cream cheese, at room temperature
- ½ tsp black pepper
- 2 tbsp chopped dill
Instructions
- Prep the ingredients by slicing the kielbasa, peeling and cutting the potatoes, and chopping the onion, garlic, and carrots.
- Heat the olive oil in a large pot over medium heat and brown the kielbasa for about 5 minutes. Remove and set aside.
- Sauté the onion, garlic, and carrots in the same pot for about 3 minutes until softened.
- Add the potatoes, white beans, sweet paprika, and marjoram. Pour in the chicken broth, cover, and bring to a boil. Reduce heat and simmer for about 15 minutes.
- Stir in the cream cheese until melted. Return the browned kielbasa to the pot and adjust salt as needed.
- Serve with a sprinkle of black pepper and chopped dill.
Notes
This soup can be made a day ahead and reheated. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg