1 tablespoon olive oil
300 g (10.5 oz) kielbasa sausage, cut into bite-sized pieces
1 medium onion, diced
1 medium carrot, diced
2 celery ribs, diced
4 garlic cloves, finely chopped
1/2 teaspoon red chili flakes (adjust to taste)
750 g (1 1/2 lb) potatoes, peeled and cubed
1.25 liters (5 cups) chicken stock
300 ml (1 1/4 cups) full-fat milk
100 g (3.5 oz) cheddar cheese, grated
30 g (1/2 cup) fresh parsley, roughly chopped
Salt and pepper to taste
Cook the Kielbasa:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the kielbasa pieces and cook for 4-5 minutes until they are slightly crispy. Remove with a slotted spoon and set aside.
Sauté the Veggies:
Using the same pot, add the diced onion, carrot, and celery. Sauté for about 5 minutes until softened.
Add Seasoning:
Stir in the chopped garlic and red chili flakes. Cook for another minute until fragrant.
Simmer with Potatoes:
Add the cubed potatoes and chicken stock to the pot. Bring to a boil, then reduce the heat to low. Cover with a lid and simmer for 10-12 minutes until the potatoes are fork-tender.
Temper the Milk:
To avoid curdling, ladle a bit of hot soup into a bowl and mix with the milk. Stir this mixture back into the pot. Add the reserved cooked kielbasa.
Melt in the Cheese:
Stir in the grated cheddar cheese until fully melted and incorporated. Simmer for another 2-3 minutes until the soup thickens slightly.
Finish with Fresh Herbs:
Stir in the chopped parsley and season with salt and pepper to taste.
Serve:
Ladle into bowls and garnish with extra grated cheddar if desired. Enjoy with crusty bread on the side!
Cooking Tips:
For extra creaminess, blend a portion of the soup before adding the milk.
Add more veggies like corn or bell peppers if you’d like to amp up the nutrition.
Storing leftovers: Keep in an airtight container in the fridge for up to 3 days, or freeze for longer storage.
This Kielbasa Potato Soup is a satisfying, flavor-packed dish that's sure to warm you up on a cold evening!
