Heat up the bacon:
Get a big Dutch oven or soup pot going over medium heat. Cook the chopped bacon in a saucepan until it becomes crispy. Make sure it cooks evenly by stirring periodically. After the bacon has become golden and crisp, take it from the heat and place it on a paper towel-lined dish to soak up any leftover oil. Keep the bacon fat in the pot; it will enhance the soup's taste.
Add the sliced kielbasa to the saucepan along with the bacon drippings and brown it. Its arrival to the heated pot ought to be accompanied by a pleasing sizzle. Cook the kielbasa for 3–4 minutes, stirring periodically, or until browned evenly. Doing so enhances the kielbasa's naturally smokey taste. Take it out of the pan and place it aside with the bacon when it's browned and crispy.
Brown the Vegetables:
Pour the olive oil into the same saucepan. Toss in the celery, carrots, and onion that have been chopped. While turning periodically, sauté the veggies for 5 to 6 minutes, or until they start to soften and the onions start to become translucent. This will make the vegetables more delicious and help the soup base taste better. Once done, stir in the smoked paprika and minced garlic and continue cooking for another minute or two, or until the garlic starts to smell good and the paprika gives off its smokey scent. Keep stirring so the garlic doesn't burn.
Step 3: Throw in the Potatoes and Broth: Next, throw in the chicken broth and potatoes. Mix all the ingredients by stirring them together. Bring the ingredients to a boil by raising the heat a little. Turn the heat down to low or medium-low when it boils, and simmer the soup for around fifteen to twenty minutes. In this way, the potatoes may cook all the way through and become fork-tender. The broth will also take on a pleasant aroma and taste from the veggies as they simmer.
Boost the Texture (Optional): If you'd like it creamier, you may add the heavy cream now. The resulting soup base will be thick and silky. Before letting the soup boil for a few more minutes, be sure to mix everything well to blend. The addition of cream will make the soup somewhat thicker, adding an extra layer of comfort.
After the potatoes are cooked to tenderness and the soup reaches the consistency you choose, return half of the crispy bacon and cooked kielbasa to the pot. Add the bacon and beef to the broth by stirring. To get the flavors to meld, let everything simmer for 5 more minutes together. After tasting the soup, add salt and pepper according to your preference.
When ready to serve, spoon the soup into bowls and equally divide the kielbasa, veggies, and stock before garnishing. For a colorful and flavorful explosion, top each dish with a liberal sprinkling of fresh parsley and the rest of the crispy bacon. With a side of warm, crusty bread, serve the soup hot and dip it into the delicious broth.
Kielbasa Soup: How to Present It
Hot soup served in a dish with more bacon and parsley for garnish. It goes well with warm, crusty bread to soak up the rich soup, but it also tastes great on its own. A side salad might be a nice complement, adding both crunch and freshness, if you choose.
Time-Saving Tips for Kielbasa Soup
Kielbasa Soup is great for making ahead of time and storing in the freezer for later use or when you have a lot of leftovers. In order to put it in frozen:
Remove Hot Soup from Heat: Let the soup come down to room temperature. This prevents the soup from becoming watery when heated again due to condensation.
Make Your Own Soup Servings: Put the soup in freezer-safe containers or bags when it has cooled. Depending on how much you want to defrost, you may need to cut it into smaller parts. Make sure
