Ingredients
Scale
- 1 lb kielbasa, sliced
- 3 medium Yukon Gold potatoes, diced (about 2 cups)
- 1 medium yellow onion, chopped
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 tsp fresh thyme
- Salt and pepper to taste
Instructions
- Sauté the onion in olive oil over medium heat until translucent (about 5 minutes).
- Add garlic, carrots, and kielbasa; cook until kielbasa is browned and veggies are softened (about 5 minutes).
- Stir in potatoes and chicken broth; bring to a boil and then simmer until potatoes are fork-tender (about 15 minutes).
- Mix in heavy cream and season with thyme, salt, and pepper; simmer for another 5 minutes.
- Serve hot, garnished with fresh parsley or chives if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Polish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 55mg
Keywords: Swap Yukon Gold potatoes for sweet potatoes for a different flavor profile. Add frozen veggies for extra nutrition. For added spice, include cayenne pepper or fresh herbs like parsley.