Kielbasa Potato Leek Soup
This is a hearty, one-pot soup made with browned kielbasa, potatoes, leeks, and cabbage. It's a thick soup that's almost a stew, perfect for a cold day.
Ingredients
Ingredients (6 servings)
- 1 Tbsp olive oil
- 1 pound kielbasa sliced into half-moons
- 2 Tbsp unsalted butter
- 4 medium leeks white and light green parts only
- 1 large yellow onion diced
- 3 medium carrots sliced into half-moons
- 3 ribs celery diced
- 4 cloves garlic minced
- 3 medium russet potatoes cut into 1-inch chunks
- 10 cups low-sodium chicken broth
- 3 cups chopped green cabbage
- 2 Tbsp minced fresh parsley
- Kosher salt and freshly ground black pepper to taste
Instructions
- Trim and halve leeks lengthwise, slice into half-moons. Clean in cold water and pat dry.
- Heat oil in Dutch oven over medium-high. Brown kielbasa 8-10 minutes; remove to plate.
- Melt butter in pot. Add leeks, onion, carrots, celery and pinch of salt. Cover and cook 10 minutes until soft.
- Add garlic, cook 1 minute.
- Add potatoes and broth. Bring to boil, reduce heat, cover and simmer 30 minutes until potatoes are tender.
- Add cabbage and kielbasa. Simmer uncovered 20 minutes until cabbage is tender.
- Stir in parsley, season with salt and pepper.
Notes
Ensure leeks are thoroughly cleaned as they often contain sand between layers.
Did you make this recipe?Let me know how you liked it below!