Start by peeling and dicing the potatoes, and neatly slicing the kielbasa.

In a large pot, heat the olive oil over medium heat. Add the sliced kielbasa and cook until it’s nicely browned, about 5 minutes.

Add the diced onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.

Add the diced potatoes to the pot, stir well, and let them mingle with the kielbasa and aromatics for another 2-3 minutes.

Slowly add the chicken or vegetable broth, bringing everything to a gentle boil. Cover the pot and let it simmer for about 15-20 minutes, or until the potatoes are tender.

Once the potatoes are cooked, reduce the heat and stir in the heavy cream. Season with salt and pepper to taste.

Serve hot, garnished with freshly chopped parsley if desired.