In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the sliced kielbasa, cooking for about 5-7 minutes until browned and slightly crispy. This step enhances the flavors and gives your Kielbasa Potato Soup a deliciously rich base. Remove the kielbasa and set aside on a plate.

In the same pot, add the chopped onion, sliced carrots, and diced celery. Sauté them for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Stir in the minced garlic and sauté for an additional minute until fragrant and turning a light golden color.

Add diced potatoes, 6 cups of broth, dried thyme, paprika, salt, and pepper. Stir well and bring to a boil over medium-high heat.

Reduce heat to low and let the soup simmer gently for about 20 minutes until the potatoes are tender.

Stir in 1 cup of heavy cream and return the cooked kielbasa to the pot. Heat through for an additional 5 minutes.

Taste and adjust seasonings with extra salt and pepper as needed.

Garnish with freshly chopped parsley and serve hot.