- In a large soup pot, sauté the sliced kielbasa over medium heat until it’s browned and has released some of its juices. Remove the kielbasa from the pot and set it aside.
- In the same pot, add the chopped onions, carrots, and celery. Sauté for about 5 minutes or until the vegetables begin to soften.
- Add the minced garlic and continue to cook for another 1-2 minutes until fragrant.
- Return the browned kielbasa to the pot and pour in the chicken broth. Stir in the diced potatoes, dried thyme, bay leaf, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the potatoes are tender.
- Add the frozen peas and continue to simmer for another 5 minutes.
- Remove the bay leaf from the soup and discard it.
- Stir in the heavy cream and cook for an additional 2-3 minutes until the soup is heated through.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Serve the Kielbasa Soup with Potatoes hot, garnished with fresh parsley if desired.
This soup is a comforting and satisfying meal, perfect for a chilly day. Enjoy!