Brown the Kielbasa: In a large pot, heat the sliced smoked kielbasa over medium heat for about 5–7 minutes until golden brown and crispy. Stir occasionally to ensure even browning, and once done, remove the sausage from the pot and set it aside.

Sauté the Aromatics: In the same pot, add the diced yellow onion and sauté for about 3–4 minutes until it becomes soft and translucent. If needed, drizzle in a tablespoon of olive oil. Then, add in the minced garlic and dried thyme, stirring for another minute until fragrant.

Cook the Potatoes: Pour in 4 cups of low-sodium chicken broth and add the cubed Yukon Gold potatoes. Bring to a gentle boil, then reduce to low heat and cover. Let it simmer for 15–20 minutes until the potatoes are fork-tender.

Make It Creamy: Stir in 1 cup of heavy cream, 1 cup of whole milk, and a cornstarch slurry. Allow the soup to gently simmer for about 5 minutes until it thickens to a creamy consistency.

Combine and Garnish: Return the browned kielbasa to the pot and stir to combine, heating through for an additional 2–3 minutes. Ladle the soup into bowls and garnish with freshly chopped parsley.