Start by slicing the kielbasa, dicing the potatoes, and chopping the vegetables. Having everything ready makes the cooking process smoother.

Heat olive oil in a large soup pot over medium heat. Add the sliced kielbasa and sauté for 4-5 minutes until it’s browned and releases its flavors. Remove it from the pot and set it aside.

In the same pot, add the onions, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften. Stir in the garlic and smoked paprika, cooking for an additional minute.

Add the diced potatoes and chicken broth to the pot. Bring it to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes, or until the potatoes are tender.

For a creamier texture, use an immersion blender to partially blend the soup. This step is optional but adds a lovely richness.

Return the browned kielbasa to the pot and stir in the heavy cream. Let it simmer for another 5 minutes to heat through. If using spinach, stir it in during the last few minutes of cooking.

Taste the soup and adjust the seasoning with salt and pepper. Serve hot, garnished with fresh parsley.