In a large pot, melt 2 tablespoons of unsalted butter over medium heat until bubbly.

Add the sliced kielbasa to the pot and brown for 4–5 minutes until golden, then set aside.

In the same pot, add chopped onion, minced garlic, diced carrots, and diced celery. Sauté for 5 minutes until tender.

Sprinkle ¼ cup of all-purpose flour over the vegetables and cook for 2 minutes, stirring to form a roux.

Gradually pour in 4 cups of chicken broth, stirring until smooth, then bring to a gentle simmer.

Add 4 cups of diced potatoes and bring to a boil. Reduce heat and simmer for 15 minutes until tender.

Stir in the browned kielbasa, 1 cup of milk, 1 cup of heavy cream, dried thyme, smoked paprika, and season with salt and pepper.

Heat gently without boiling for about 5 minutes, then serve garnished with fresh parsley.