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What you need:
1 tablespoon of olive oil
– 4 pieces of chopped bacon
Cut 14 ounces of kielbasa into rounds that are 1/4 inch thick.
Ingredients: – Minced garlic – Chopped medium onion
the chopped flesh of four medium potatoes four cups of chicken broth
– 2 sliced carrots
– 2 stalks of chopped celery
For a creamier soup, you may optionally add 1/2 cup of heavy cream.
1-Teaspoon smoked paprika
For the garnish, you’ll need 1/4 cup of chopped fresh parsley, as well as salt and pepper to taste.
What to do:
1. In a big Dutch oven or soup pot, bring the water to a boil. Add the chopped bacon and fry until it becomes crispy. Once cooked, remove bacon using a slotted spoon and put aside; however, save the pan drippings; they are excellent!
2. Transfer the kielbasa slices to the same saucepan as the rendered bacon fat. Cook, stirring occasionally, for three to four minutes, or until kielbasa is browned all over. After taking it off, place it aside with the bacon.
3. Time to include some vegetables! After you’ve drizzled the olive oil, add the chopped onion, carrots, and celery. Once the vegetables begin to soften, sauté for another 5 to 6 minutes. Cook for one more minute after adding the smoked paprika and minced garlic, or until the aroma fills the air.
The fourth step is to include the chicken broth and chopped potatoes. To make the potatoes fork-tender, boil all the ingredients, then reduce heat and simmer for 15 to 20 minutes.
5. Add the heavy cream at this point if you want a soup with more creaminess. Put the kielbasa that has been cooked and half of the bacon that has been crispy back into the saucepan. Add salt and pepper according to your preference.
6. It’s go time! Spoon the soup into individual bowls, top with the reserved bacon and fresh parsley, and savor with a serving of warm, crusty bread.
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