Ingredients
Scale
- 1 tablespoon Olive Oil
- 300 grams (10.5 oz) Kielbasa Sausage, cut into bite-sized pieces
- 1 medium Onion, finely diced
- 1 medium Carrot, diced
- 2 stalks Celery, diced
- 4 cloves Garlic, minced
- 1/2 teaspoon Red Chili Flakes
- 750 grams (1.5 lbs) Potatoes, peeled and cubed
- 1.25 liters (5 cups) Chicken Stock
- 300 ml (1.25 cups) Full-Fat Milk
- 100 grams (3.5 oz) Cheddar Cheese, grated
- 30 grams (1/2 cup) Fresh Parsley, roughly chopped
- Salt & Pepper, to taste
Instructions
- Heat olive oil in a pot and sear kielbasa for 4-5 minutes until crisp.
- Sauté onion, carrot, and celery for 5 minutes until tender.
- Add garlic and red chili flakes, cooking for an additional minute.
- Stir in cubed potatoes and chicken stock, boiling then simmering for 10-12 minutes.
- Temper the milk and add it to the soup alongside the sausage.
- Incorporate grated cheddar, stirring until melted.
- Simmer for 2-3 minutes; add parsley and season to taste.
- Serve hot, optionally topped with extra cheddar.
Notes
Uniformly chop vegetables for even cooking.
Consider smoked paprika for added depth of flavor.
Adjust consistency with more or less chicken stock based on preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 5
- Protein: 15
- Cholesterol: 50