1. Heat Olive Oil & Brown Sausage: In a large pot over medium heat, add the olive oil and the sliced kielbasa. Cook the sausage until it’s browned on both sides, about 5 minutes. Use a slotted spoon to remove the kielbasa and set it aside.

2. Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté the aromatics until the onion is translucent and the garlic is fragrant.

3. Add Broth & Vegetables: Pour in the chicken broth. Add the diced potatoes, sliced carrots, and sliced celery. Bring the mixture to a boil.

4. Simmer: Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes, or until the potatoes and carrots are tender.

5. Finish Soup: Stir in the heavy cream and the reserved browned kielbasa. Let the soup simmer for an additional 5 minutes to allow the flavors to meld.

6. Season & Garnish: Taste the soup and add salt and pepper as needed. Ladle the Kielbasa Potato Soup into bowls and garnish with fresh chopped parsley.