Warm Your Soul with Potato Kielbasa Soup!
This hearty and delicious Potato Kielbasa Soup is perfect for a cozy night in. Made with savory kielbasa, tender potatoes, and a blend of rich cheeses, this soup is sure to warm you up from the inside out. It's easy to make and packed with flavor, making it an ideal dish for any occasion.
Ingredients
- 1 lb 454 g kielbasa, cut into ½ inch pieces
- 2 garlic cloves minced
- 1 tbsp 15 mL olive oil
- ½ c. 75 g finely diced yellow onion
- ½ c. 55 g finely sliced celery (2-3 stalks)
- ½ c. 60 g peeled and finely diced (2 large carrots)
- 4 c. 960 mL chicken stock
- ½ c. 45 g shredded Parmesan cheese
- 1 ½ lbs 680 g potato, cut into cubes
- 2 c. 480 mL milk
- 2 c. 225 g shredded cheddar cheese
- ¼ c. 15 g chopped parsley
- ½ tsp 2.5 g kosher salt
- ¼ tsp 1.25 g black pepper
Instructions
- Heat the olive oil in a Dutch oven or soup pot over medium-high heat. Once hot, add the sausage and cook for 5 to 6 minutes, stirring often. Using a slotted spoon, remove the sausage from the pot and set it aside.
- In the same pot, saute the garlic, onions, carrots, and celery for 2 minutes.
- Pour in the chicken stock and add the potatoes. Bring the mixture to a boil. Once boiling, decrease the heat, put the lid on, and continue to cook for 15 minutes or until the potatoes are tender.
- Add the cooked sausage, milk, cheddar cheese, and Parmesan cheese. Season with salt and pepper. Stir well and cook for an additional 5 to 10 minutes over low heat or until the cheese has melted.
- Take the pot off the heat and serve the Potato Kielbasa Soup right away, garnished with some parsley. Enjoy!
Notes
To make the soup creamier, you can substitute some or all of the milk with heavy cream.
If you prefer a thinner soup, you can add more chicken stock or milk.
This soup can be made ahead of time and reheated before serving.
If you prefer a thinner soup, you can add more chicken stock or milk.
This soup can be made ahead of time and reheated before serving.