Ingredients:

  • 1 lb smoked kielbasa, sliced into 1/4-inch rounds
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and sliced into coins
  • 1.5 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
  • 6 cups low-sodium chicken broth
  • 1 tsp dried marjoram
  • 1 tsp smoked paprika
  • 1 large bay leaf
  • 2 cups fresh baby spinach
  • 1/2 cup heavy cream
  • 1 tsp apple cider vinegar
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the kielbasa slices in a single layer and sear for 4-5 minutes until mahogany-colored. Remove sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Reduce heat to medium. Add the diced onion and carrots to the pot. Sauté for 3-4 minutes until the onion is translucent. Stir in the minced garlic, smoked paprika, and marjoram, cooking for 1 minute until fragrant.
  3. Add the diced potatoes, bay leaf, and chicken broth to the pot. Increase heat to bring to a boil, then reduce to a simmer. Cover and cook for 12–15 minutes, or until the potatoes are fork-tender.
  4. Stir in the fresh baby spinach and heavy cream. Return the browned kielbasa to the pot and simmer for 1 minute until the spinach is wilted and the sausage is heated through.
  5. Stir in the apple cider vinegar. Season with salt and cracked black pepper to taste. Remove the bay leaf before serving in hearty bowls.