Kielbasa Potato Soup Recipe
This hearty and comforting Kielbasa Potato Soup is a perfect winter warmer. It’s easy to make, packed with flavor, and perfect for a cozy night in.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Olive oil | 1 tablespoon |
| Kielbasa sausage, cut into bite-size pieces | 300g (10.5 oz) |
| Onion, diced | 1 medium |
| Carrot, diced | 1 medium |
| Celery ribs, diced | 2 |
| Garlic cloves, finely chopped | 4 |
| Red chili flakes | 1/2 teaspoon |
| Potatoes, peeled and cubed | 750g (1.5 lb) |
| Chicken stock | 1.25 liters (5 cups) |
| Full-fat milk | 300ml (1 1/4 cups) |
| Cheddar cheese, grated | 100g (3.5 oz) |
| Fresh parsley, roughly chopped | 30g (1/2 cup) |
| Salt and pepper | To taste |
Instructions:
- Cook the Kielbasa: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the kielbasa and cook for 4-5 minutes, or until slightly crispy. Remove and set aside.
- Sauté the Vegetables: In the same pot, add the onion, carrot, and celery. Cook for 5 minutes, or until softened.
- Add Flavorings: Stir in the garlic and red chili flakes, and cook for another minute.
- Combine Ingredients: Add the potatoes and chicken stock to the pot. Bring to a boil, then reduce heat and simmer, covered, for 10-12 minutes, or until the potatoes are tender.
- Add Milk and Kielbasa: Temper the milk by mixing a ladle of hot soup with it. Pour the tempered milk into the pot, along with the cooked kielbasa.
- Melt the Cheese: Stir in the grated cheddar cheese until melted.
- Thicken and Season: Simmer for 2-3 more minutes, or until the soup thickens slightly. Stir in the fresh parsley and season with salt and pepper to taste.
- Serve: Divide the soup into bowls and serve immediately, with additional grated cheddar cheese on top, if desired.
