1 pound Kielbasa sausage, sliced

4 medium potatoes, diced

1 onion, chopped

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

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Heat a large pot over medium heat and add sliced kielbasa. Cook until browned on both sides, then remove and set aside.
In the same pot, sauté the chopped onion until soft and translucent. Add minced garlic and cook for 30 seconds.
Add diced potatoes and thyme, stirring to coat with the aromatic mixture.
Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
Stir in the heavy cream and return the kielbasa to the pot.
Simmer for another 5 minutes, then season with salt and pepper to taste.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

For a thicker soup, mash a few cooked potatoes before adding the cream.

Use half-and-half or milk for a lighter version.

Add spinach, kale, or carrots for extra nutrients and color.

The soup tastes even better the next day as flavors deepen.

Freezes well for up to 2 months—add the cream after reheating for best texture.