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Cook the Turkey Bacon:
Heat a large soup pot or Dutch oven over medium heat. Add the diced turkey bacon and cook until it becomes crispy, stirring occasionally. Use a slotted spoon to remove it from the pot and set it aside on a paper towel-lined plate. Keep the drippings in the pot for added flavor.
Brown the Kielbasa:
Add the sliced kielbasa to the pot with the reserved turkey bacon drippings. Cook for 3-4 minutes, stirring occasionally, until browned on both sides. Remove and set aside with the turkey bacon.
Sauté the Veggies:
Drizzle in the olive oil. Add the chopped onion, carrots, and celery. Sauté for 5-6 minutes, stirring occasionally, until softened and the onions are translucent. Add the minced garlic and smoked paprika, cooking for another 1-2 minutes until fragrant.
Add Potatoes and Broth:
Add the potatoes and chicken broth to the pot. Stir to combine, then raise the heat to bring the mixture to a boil. Once boiling, reduce the heat to low or medium-low and let it simmer for 15-20 minutes, until the potatoes are tender.
Make It Creamy (Optional):
If a creamier soup is desired, stir in the heavy cream and let the soup simmer for a few more minutes until the broth thickens slightly.
Add Kielbasa and Turkey Bacon:
Add the cooked kielbasa and half of the turkey bacon back into the pot. Stir well and let cook for an additional 5 minutes. Taste and season with salt and pepper as needed.
Serve and Garnish:
Ladle the soup into bowls, ensuring an even distribution of kielbasa, vegetables, and broth. Garnish each bowl with the remaining crispy turkey bacon and a sprinkle of fresh parsley. Serve hot with warm, crusty bread on the side.
