In a large pot, heat the olive oil over medium heat. Add the sliced leeks, garlic, diced celery, and chopped carrots. Sauté them for about 5–7 minutes until they soften and become fragrant. The smell that fills your kitchen at this stage is absolute bliss. The leeks should be translucent, showing that they’ve welcomed the other vegetables into the fold.

Next, toss in the kielbasa sausage rounds. Allow them to brown for about 3-4 minutes. You want the sausage to develop a few crispy edges, adding texture and flavor to the soup base. Stir occasionally to ensure even cooking and prevent sticking. Trust me, that caramelization makes a difference.

Once the sausage has some color, add the chopped cabbage and potatoes. Stir everything together, letting the cabbage wilt slightly. This usually takes around 2-3 minutes and adds a beautiful color to your pot.

Time to bring it all together! Pour in the chicken or vegetable broth. Add the Italian herb blend, smoked paprika, fresh thyme (if using), and the bay leaf. Season it with salt and pepper to taste. Give it a good stir, ensuring everything is well combined.

Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low and cover the pot. Allow it to simmer for about 30 minutes, or until the potatoes and cabbage are tender. During this time, you’ll be glad you took the time to sauté those aromatics. The flavors will mingle beautifully.

Before serving, taste your soup one last time. Adjust salt and pepper as necessary. Discard the bay leaf. If you’d like, a sprig of fresh thyme on top adds a lovely finishing touch.