Kielbasa Potato Soup (Print Version)
# Ingredients:
→ Main Components
01 -
750g (1½ lb) potatoes, cubed and peeled
02 -
300g (10.5 oz) kielbasa sausage, sliced into chunks
→ Vegetables & Aromatics
03 -
1 medium carrot, chopped into small pieces
04 -
4 garlic cloves, minced finely
05 -
1 medium onion, chopped
06 -
30g (½ cup) fresh parsley, coarsely cut
07 -
2 celery stalks, diced
→ Liquids & Dairy
08 -
300ml (1¼ cups) whole milk
09 -
1 tablespoon olive oil
10 -
1.25 litres (5 cups) chicken broth
→ Seasonings & Cheese
11 -
Salt and pepper as needed
12 -
100g (3.5 oz) cheddar cheese, shredded
13 -
½ teaspoon crushed red pepper flakes
# Instructions:
01 -
Warm some oil in a large pot and fry up the kielbasa for about 4-5 minutes until it gets that crispy edge. Remove it and set aside for later.
02 -
Toss the onion, celery, and carrot into the same pot and sauté for around 5 minutes until they soften. Add garlic and red pepper flakes, cooking one more minute.
03 -
Drop the potatoes into the pot along with chicken stock. Let it boil, then lower the heat and simmer covered for 10-12 minutes until the potatoes are soft.
04 -
Slowly warm up the milk by adding a bit of the hot soup to it, then stir it into the pot along with the cheddar and kielbasa. Let it thicken, mix in parsley, and season to your liking.
# Notes:
01 -
Top it off with a sprinkle of extra shredded cheddar for a richer taste!