Ingredients
Scale
- 5medium waxy potatoes, peeled and cubed
- 3garlic cloves, minced
- 2carrots, peeled and sliced into half-moons
- 1yellow onion, finely diced
- 1pound kielbasa sausage, sliced
- 1 tablespoonolive oil
- 1 teaspoonsweet paprika
- 1 teaspoondried marjoram
- 1can white beans, drained and rinsed
- 5 cupschicken broth
- ½ cupcream cheese, softened
- ½ teaspoonblack pepper
- 2 tablespoonschopped fresh dill
- Salt to taste
Instructions
- Prepare All Ingredients
- Peel and cut the potatoes into small cubes. Slice the carrots into thin half-moons. Dice the onion, mince the garlic, and slice the kielbasa into rounds. Chop the dill and set it aside for later.
- Sear the Sausage
- Heat olive oil in a large soup pot over medium heat. Add the sliced kielbasa and cook for about five minutes until browned and slightly crisp. Remove the sausage from the pot and keep it aside.
- Sauté the Aromatics
- Add the diced onion to the same pot and cook for two minutes. Stir in the garlic and carrots and continue cooking for another two to three minutes until fragrant and lightly softened.
- Add the Vegetables and Seasoning
- Stir in the potatoes, paprika, marjoram, and white beans. Mix well to coat the vegetables in the seasoning and release the aroma of the spices.
- Simmer the Stew
- Pour in the chicken broth and stir everything together. Cover the pot and bring it to a boil. Reduce the heat to medium-low and let the stew simmer gently for about fifteen minutes until the potatoes are tender.
- Make it Creamy
- Remove the lid and add the cream cheese. Stir slowly until it melts completely into the broth, creating a smooth, creamy consistency.
- Return the Sausage
- Add the cooked kielbasa back into the pot and stir well. Simmer for another two to three minutes to let the flavors combine beautifully.
- Season and Serve
- Sprinkle with black pepper and adjust the salt if needed. Stir in the fresh dill just before serving.
- Serve hot with crusty bread or a light salad for a complete and hearty meal.