Brown the Sausage: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the sliced kielbasa and cook for 4-5 minutes, stirring occasionally, until nicely browned on both sides. Remove the sausage with a slotted spoon and set aside on a plate.Sauté Aromatics: In the same pot with the sausage drippings, add the diced onion. Cook for 5-6 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.Simmer the Soup: Pour in the chicken broth, then add the diced potatoes, rinsed sauerkraut, and the browned sausage back into the pot. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cook uncovered for 15-20 minutes, or until the potatoes are fork-tender.Add Cream: Reduce the heat to low. Stir in the heavy cream and heat the soup through, ensuring it does not come to a boil. Season with black pepper to taste (salt may not be needed due to the broth and sausage).Serve: Ladle the hot soup into bowls and garnish with freshly chopped dill. Serve immediately.