In a large pot, melt butter over medium heat. Add sliced kielbasa and sauté for about 4-5 minutes until browned and fragrant. Remove and set aside.

Add remaining butter to the pot. Place diced onion, carrots, and celery in the pot and cook for 5-6 minutes until softened and onion is translucent. Stir in minced garlic and cook for another 30 seconds.

Sprinkle flour over the sautéed vegetables. Stir for 1-2 minutes to cook the flour and create a roux.

Gradually whisk in chicken broth, making sure there are no lumps. Fold in diced potatoes, paprika, thyme, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.

Stir the reserved kielbasa back into the pot along with the heavy cream. Simmer for another 5 minutes without boiling.

Ladle soup into bowls and garnish with fresh parsley. Serve with crusty bread.