In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of sliced kielbasa and sauté for about 5-7 minutes until it turns golden brown and fragrant.

Using the same pot, add 1 chopped medium onion, 2 sliced carrots, and 2 diced stalks of celery. Cook over medium heat for about 5 minutes until the veggies are softened and the onion is translucent.

Stir in 3 minced garlic cloves and sauté for an additional minute until fragrant.

Add 4 diced medium potatoes to the pot along with 6 cups of chicken or vegetable broth, 1 teaspoon of dried thyme, 1 teaspoon of paprika, and salt and black pepper to taste. Stir well to combine and bring the mixture to a rolling boil.

Once boiling, reduce the heat to a simmer and let the soup cook for about 20 minutes. Stir occasionally until the potatoes are fork-tender.

Stir in 1 cup of heavy cream and return the cooked kielbasa to the pot. Heat the soup through for about 5 minutes until warmed.

Taste the soup and adjust the seasoning as necessary, adding more salt or pepper if desired.

Ladle the warm, creamy soup into bowls and garnish with freshly chopped parsley.