Begin by gathering all your ingredients for the Kielbasa Potato Soup. Slice the kielbasa into half-moons, dice the onion finely, and mince the garlic cloves. Peel and cut the potatoes and carrots into bite-sized pieces.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced kielbasa and brown for about 5 minutes. Remove the kielbasa from the pot and set aside.

In the same pot, add the diced onion, minced garlic, and sliced carrots. Sauté over medium heat for about 3 minutes until the onion softens.

Add the prepared potatoes and cannellini beans along with 1 teaspoon of sweet paprika and 1 teaspoon of marjoram. Stir together to coat the vegetables.

Pour in 4 cups of chicken broth and bring to a boil. Reduce heat and let simmer for 15 minutes until the potatoes are tender.

Gently stir in the cream cheese until melted. Add the reserved kielbasa back into the pot and adjust seasoning with salt and pepper.

Ladle the warm Kielbasa Potato Soup into bowls and serve hot, perhaps with a side of crusty bread.