Potato Kielbasa Soup Recipe
Kielbasa potato soup offers a rich, creamy texture combined with the savory flavors of crispy sausage and tender potatoes. The cheesy broth makes it a delightful choice for a comforting meal during the week.
Print
Pin
Ingredients
- 300 ml 1 ¼ cups full-fat milk
- 1 medium carrot diced
- 4 garlic cloves finely chopped
- 1 tablespoon olive oil
- 300 g 10.5 oz kielbasa sausage, cut into bite-size pieces
- 750 g 1 ½ lb potatoes, peeled and cubed
- 1 medium onion diced
- 2 celery ribs diced
- ½ teaspoon red chili flakes
- 100 g 3.5 oz cheddar cheese, grated
- 1.25 liters 5 cups chicken stock
- 30 g ½ cup fresh parsley, roughly chopped
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the kielbasa pieces and fry for 4-5 minutes until they become slightly crispy. Remove the sausage with a slotted spoon and set aside.
- In the same pot, add the diced onion, carrot, and celery. Sauté for about 5 minutes until they are softened.
- Stir in the chopped garlic and red chili flakes, cooking for an additional minute until fragrant.
- Add the cubed potatoes and chicken stock, then bring the mixture to a boil. Reduce the heat and allow it to simmer, covered, for 10-12 minutes, or until the potatoes are tender.
- Take a ladle of the hot soup and mix it with the milk in a separate bowl or jug to temper it. Gradually pour the milk mixture back into the pot, then add the cooked kielbasa.
- Stir in the grated cheddar cheese until it melts completely, allowing the soup to simmer for 2-3 more minutes until it thickens slightly.
- Incorporate the fresh parsley and adjust seasoning with salt and pepper to taste. Serve the soup hot, garnished with additional grated cheddar if desired.
Notes
Enjoy this hearty soup with crusty bread for a complete meal. For extra richness, you may use heavy cream instead of milk.