Potato Kielbasa Soup
Soup makes a lovely dinner if you use hearty ingredients. It can also make a tasty appetizer, but this one is rich and hearty, ideal for an evening meal, especially in cold weather
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Servings: 4 bowls
Ingredients
- 4 cups chicken broth
- 1 pound Kielbasa sliced
- 1/2 cup shredded Parmesan
- 2 tsp minced garlic
- 1 1/2 pounds potatoes cubed
- 1 tbsp olive oil
- 2 cups milk
- 1/2 cup onion diced
- 2 cups shredded cheddar cheese
- 1/2 cup celery chopped
- 1/4 cup parsley chopped
- 1/2 cup carrots peeled and diced
- Salt and pepper to taste
Instructions
- Heat the oil in a large pot over medium-high heat on the stove.
- Saute the sausage until browned and cooked through. Remove and set aside.
- Add the onions, celery, carrots, and garlic to the pot and saute until becoming tender.
- Pour in the chicken broth and add the potatoes to the pot. Simmer until the potatoes are tender (about 15 minutes).
- Return the sausage to the pot along with the milk, cheddar cheese, and Parmesan cheese. Simmer for another 10 minutes.
- Add salt and pepper to taste, and serve garnished with chopped parsley.
Notes
You can store the soup in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 6 months. Reheat gently on the stove or in the microwave.
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