Creamy Potato Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1½ pounds potatoes, cut into cubes
02 -
4 cups chicken broth
03 -
½ cup celery, thinly sliced
04 -
½ cup carrots, diced finely after peeling
05 -
½ cup yellow onion, chopped small
06 -
2 cloves garlic, chopped into tiny bits
07 -
1 pound kielbasa, cut into half-inch slices
08 -
1 tablespoon olive oil
→ Dairy and Seasonings
09 -
¼ teaspoon ground black pepper
10 -
½ cup shredded Parmesan cheese
11 -
½ teaspoon kosher salt
12 -
¼ cup parsley, freshly chopped
13 -
2 cups cheddar, shredded
14 -
2 cups whole milk or heavy cream
# Instructions:
01 -
Warm olive oil in a large pot over medium heat. Stir kielbasa slices around for 5-6 minutes until browned, then scoop them out and set aside.
02 -
In the same pot, toss in garlic, onions, carrots, and celery. Stir everything for 2 minutes until fragrant.
03 -
Pour in chicken broth and add potatoes. Turn up the heat until boiling, then lower it to gentle heat with the lid on. Let potatoes soften for roughly 15 minutes.
04 -
Toss the cooked kielbasa back into the pot. Slowly stir in the milk, cheddar, Parmesan, pepper, and salt. Keep the heat low and let it cook for 5-10 minutes until the cheese is all melted.
05 -
Mix in the chopped parsley right before serving warm.
# Notes:
01 -
Opt for whole milk for a lighter version.
02 -
It'll thicken as it cools.
03 -
Perfect fit for chilly days.