Begin by pouring a splash of olive oil into a large pot over medium heat. Allow the oil to warm up for about 1-2 minutes until shimmering.

Add the sliced kielbasa to the hot pot, cooking for 4-5 minutes until it turns golden brown and crispy. Remove the kielbasa and set it aside.

In the same pot, toss in the diced onion and minced garlic, sautéing for about 3-4 minutes until fragrant and translucent.

Stir in the cubed potatoes along with the smoked paprika, sautéing for an additional 2 minutes.

Pour in the chicken broth and bring to a rolling simmer over medium-high heat. Reduce to medium-low and let it cook for 10-12 minutes.

Return the browned kielbasa to the pot, along with dried thyme, salt, and pepper to taste. Let simmer for another 5-7 minutes.

Finally, stir in the heavy cream, ensuring it doesn’t boil vigorously. Serve hot, garnished with fresh parsley.