Creamy Potato Kielbasa (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 cups chicken broth
02 -
1 pound kielbasa, chopped into ½-inch slices
03 -
1 tablespoon olive oil
04 -
½ cup diced carrots, peeled
05 -
½ cup sliced celery stalks
06 -
2 cloves garlic, finely chopped
07 -
½ cup finely diced yellow onion
08 -
1½ pounds cubed potatoes
→ Dairy and Seasonings
09 -
2 cups shredded cheddar cheese
10 -
¼ cup freshly chopped parsley leaves
11 -
½ teaspoon kosher salt
12 -
2 cups heavy cream or full-fat milk
13 -
½ cup Parmesan cheese, shredded
14 -
¼ teaspoon ground black pepper
# Instructions:
01 -
Pour olive oil into a large pot and warm it up over medium-high heat. Toss in the kielbasa slices and cook them for around 5-6 minutes. Stir every so often, then scoop them out with a slotted spoon and set aside.
02 -
Throw the onion, celery, garlic, and carrots into the same pot. Cook them for about 2 minutes, giving them a good stir now and then.
03 -
Pour in the chicken broth and add the cubed potatoes. Bring it all to a boil, then lower the heat, cover the pot, and let it simmer for roughly 15 minutes, or until the potatoes are nice and soft.
04 -
Put the cooked kielbasa back into the pot. Mix in the milk, cheddar cheese, Parmesan, salt, and pepper. Turn the heat to low and gently stir until the cheese completely melts, around 5-10 minutes.
05 -
Right before dishing up, sprinkle in the parsley and give it a quick stir.
# Notes:
01 -
You can go with whole milk if you want it lighter.
02 -
This soup will get thicker as it sits and cools down.
03 -
Perfect to warm you up on chilly days.