In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced kielbasa and sauté for about 4-5 minutes, stirring occasionally, until browned and crispy on the edges.

In the same pot, add the diced onion, sliced carrots, and celery. Sauté the vegetables for 5-6 minutes, until soft and fragrant. Add the minced garlic and cook for another 30 seconds.

Add the peeled and diced potatoes, smoked paprika, dried thyme, bay leaf, salt, and black pepper, stirring for about a minute.

Gradually pour in the chicken broth, stirring to combine. Bring to a gentle boil, then reduce to low heat and simmer for 15-20 minutes, or until the potatoes are tender.

Once the potatoes are tender, return the cooked kielbasa to the pot and stir in the heavy cream. Let simmer uncovered for an additional 5 minutes.

Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot.