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Kielbasa Potato Soup
The potato soup Kielbasa is incredibly tasty, creamy, and soothing. This soup’s crunchy sausage chunks go great with the potatoes and creamy cheese broth, making it the ideal midweek supper!
Ten minutes for preparation
30 minutes is the cook time.
Forty minutes in total
Components:
- 1 tsp olive oil
- 300 grams (10.5 oz) of bite-sized kielbasa sausage
- ½ teaspoon red chili flakes,
- one medium onion,
- one diced carrot,
- two diced celery ribs,
- four diced garlic cloves, and finely chopped
- 750 g (1 ½ lb) of diced and peeled potatoes
- Five cups (1.25 liters) chicken broth
- ¼ cup (300 ml) full-fat milk
- 30 g (½ cup) of finely chopped fresh parsley
- and 100 g (3.5 oz) of shredded cheddar cheese
- To taste, add salt and pepper.
Guidelines
- In a large pot or Dutch oven, heat the oil and cook the kielbasa over medium heat for 4–5 minutes, or until they start to crisp up. Using a slotted spoon, remove and set aside the sausage.
- In the same oil that you cooked the kielbasa in, add the onion, carrot, and celery. Cook for 5 minutes, or until the vegetables are tender.
- Add the red chili flakes and garlic, and heat for a further minute or until fragrant.
- Bring the pot to a boil after adding the potatoes and chicken stock. Once the potatoes are fork-tender, reduce the heat and simmer, covered, for ten to twelve minutes.
- To temper the milk, take a ladleful of soup and mix it with the milk in a measuring cup or bowl. After adding the cooked kielbasa to the saucepan, pour in the mixture.
- When the cheddar cheese has melted completely, add it and stir.
- Add the parsley and simmer for an additional two to three minutes, or until the soup thickens even more. After adding extra shredded cheddar cheese to the top if desired, divide the mixture among bowls and season to taste.
