Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add 1 pound of sliced kielbasa. Cook for about 4-5 minutes, stirring occasionally, until browned and slightly crispy. Remove kielbasa from the pot and set aside.

In the same pot, add a finely chopped onion and 3 cloves of minced garlic. Sauté for 3-4 minutes until onion is translucent and garlic is fragrant.

Stir in 4 cups of cubed potatoes and 1 tablespoon of smoked paprika. Mix well and sauté for another 2 minutes.

Slowly add 6 cups of chicken broth, stirring to combine. Increase heat and bring to a gentle simmer. Cook for 10-12 minutes until potatoes are fork-tender.

Return the browned kielbasa to the pot and add 1 teaspoon of dried thyme, along with salt and pepper to taste. Let simmer for an additional 5-7 minutes.

Reduce heat to low and gently stir in 1 cup of heavy cream. Taste and adjust seasoning if needed. Heat for 2 minutes.

Ladle soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread.