Kielbasa Potato Soup
Kielbasa Potato Soup - There’s something undeniably comforting about a pot of soup simmering away on the stove, especially when it’s as cozy as this Kielbasa Potato Soup. I’m a sucker for a recipe that’s as easy to make as it is satisfying, and this soup has quickly become a staple in my kitchen. Just
Ingredients
- 1 tablespoon olive oil
- 1 pound kielbasa (sliced into ½-inch pieces)
- 2 cloves garlic (minced)
- ½ cup yellow onion (finely diced)
- ½ cup carrots (peeled and finely diced (about 2 large carrots))
- ½ cup celery (finely sliced (2-3 stalks))
- 4 cups chicken stock
- 1½ pounds potatoes (cubed)
- 2 cups heavy cream or whole milk
- 2 cups shredded cheddar cheese
- ½ cup shredded Parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup fresh parsley (chopped)
Directions
- 1
Heat olive oil in a Dutch oven or large soup pot over medium-high heat. Add the sausage and cook for 5-6 minutes, stirring often. Use a slotted spoon to remove the sausage and set it aside.
- 2
Add the garlic, onions, carrots, and celery to the pot. Sauté for 2 minutes.
- 3
Pour in the chicken stock and add the potatoes. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes, or until the potatoes are tender.
- 4
Return the cooked sausage to the pot, and add the milk, cheddar cheese, Parmesan cheese, salt, and pepper. Stir and cook over low heat for 5-10 minutes, until the cheese is fully melted and incorporated.
- 5
Stir in the chopped parsley just before serving. Enjoy!