Ingredient Quantity
Chicken broth 4 cups
Kielbasa, sliced 1 lb
Shredded Parmesan cheese ½ cup
Minced garlic 2 teaspoons
Potatoes, cubed 1 ½ lbs
Olive oil 1 tablespoon
Milk 2 cups
Onion, diced ½ cup
Shredded cheddar cheese 2 cups
Celery, chopped ½ cup
Parsley, chopped ¼ cup
Carrots, peeled and diced ½ cup
Salt To taste
Pepper To taste
Instructions:
Brown Kielbasa: Heat the 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat on the stove. Add the sliced kielbasa and sauté until it is browned and cooked through. Remove the kielbasa from the pot with a slotted spoon and set it aside, leaving any drippings in the pot.
Sauté Vegetables: Add the diced onion, chopped celery, diced carrots, and minced garlic to the same pot. Sauté, stirring occasionally, until the vegetables become tender, about 5-7 minutes.
Cook Potatoes in Broth: Pour in the 4 cups of chicken broth and add the cubed potatoes to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the potatoes are tender when pierced with a fork, which takes about 15 minutes.
Add Dairy & Cheese: Return the browned kielbasa to the pot. Stir in the 2 cups of milk, 2 cups of shredded cheddar cheese, and ½ cup of shredded Parmesan cheese. Simmer for another 10 minutes, stirring occasionally, until the cheeses are melted and the soup is heated through and slightly thickened.
Season & Serve: Add salt and pepper to taste. Ladle the soup into bowls and serve immediately, garnished with chopped parsley if desired.
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