Mom had one bite and couldn't wait to get the recipe from me.

Creamy potato kielbasa soup is a hearty dish perfect for those chilly Midwestern evenings when the wind howls outside and the snow begins to fall. This recipe traces its roots back to the kitchens of our grandmothers, who knew the importance of a warm and filling meal after a long day of farming. With its blend of savory kielbasa, tender potatoes, and rich creamy broth, this soup is not just a meal – it's a comforting embrace, a reminder of simpler times, and a way to bring the family together around the dinner table.

This soup pairs beautifully with a side of crusty bread – perfect for dipping and soaking up every last drop of the creamy broth. A fresh, crisp salad with a tangy vinaigrette adds a nice contrast to the richness of the soup. For dessert, consider a slice of homemade apple pie, reminiscent of the bountiful orchards that dot our Midwestern landscape.

Servings: 6

1 pound kielbasa, sliced into rounds
6 medium potatoes, peeled and cubed
1 medium onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 cup milk
3 tablespoons butter
1/4 cup flour
Salt and pepper to taste
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
Chopped fresh parsley for garnish

1. In a large pot, melt butter over medium heat. Add the sliced kielbasa and cook until browned. Remove the kielbasa and set aside.

2. In the same pot, add the chopped onion and cook until translucent. Add the minced garlic and cook for another minute.

3. Sprinkle flour over the onion and garlic mixture and stir well to form a roux. Cook for 2-3 minutes, ensuring the flour does not burn.

4. Gradually whisk in the chicken broth, making sure to smooth out any lumps of roux.

5. Add the peeled and cubed potatoes to the pot along with the smoked paprika and dried thyme. Bring the mixture to a boil, then reduce heat and let simmer until potatoes are tender, about 15-20 minutes.

6. Once the potatoes are tender, use a potato masher to lightly mash some of the potatoes, giving the soup a thicker consistency while still leaving some chunks for texture.

7. Stir in the cooked kielbasa, heavy cream, and milk. Allow the soup to heat through, but do not let it boil. Season with salt and pepper to taste.

8. Serve hot, garnished with chopped fresh parsley.

For a lighter version of this soup, you can replace the heavy cream with half-and-half or whole milk. If you like a bit of a kick, add a pinch of cayenne pepper or red pepper flakes. For an extra touch of greens, stir in some chopped kale or spinach near the end of cooking. Those with dietary restrictions can substitute the kielbasa with turkey sausage or even omit the meat entirely for a hearty vegetarian version.