Preparation:

Step 1: Brown the Kielbasa

Start by melting the butter in a large pot over medium heat. Once the butter has melted, add the sliced kielbasa sausage. Cook the kielbasa for about 5-7 minutes until it becomes browned and crispy around the edges. This step is important as browning the sausage intensifies its flavor, adding a smoky, savory taste to the soup. Once browned, remove the kielbasa from the pot and set it aside for later.

Step 2: Sauté the Onion and Garlic

In the same pot (without cleaning it, to keep the flavorful bits from the sausage), add the chopped onion. Sauté for 3-4 minutes, or until the onion becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant. The garlic and onion form the aromatic base of the soup, which gives it its rich flavor.

Step 3: Add Potatoes and Broth

Now, add the peeled and diced potatoes to the pot. Pour in the chicken broth, which will become the main liquid base for the soup. Season the mixture with smoked paprika, dried thyme, salt, and pepper. Stir everything together to ensure the potatoes are well-coated with the broth and seasonings. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes or until the potatoes are fork-tender.

Step 4: Mash the Potatoes

Once the potatoes have softened, use a potato masher to mash some of them directly in the pot. This step helps to thicken the soup naturally, giving it a chunkier texture while still retaining some pieces of potato for heartiness.

Step 5: Add Dairy and Kielbasa

After mashing the potatoes, stir in the heavy cream and milk. The cream and milk will give the soup its signature creamy texture. Add the cooked kielbasa sausage back into the pot. Simmer the soup for another 5 minutes, allowing the flavors to meld and the sausage to heat through.