Directions
- In a large Dutch oven or soup kettle, heat the olive oil over medium-high heat. Add the sliced Kielbasa sausage and cook for 5–6 minutes until slightly crispy on the edges. Remove the sausage from the pot and set aside.
- In the same pot, add the onion, garlic, carrots, and celery. Sauté for 2 minutes until fragrant and slightly softened.
- Pour in the chicken stock and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and cook for 15 minutes, or until the potatoes are tender.
- Return the cooked Kielbasa to the pot. Add the milk, Parmesan cheese, and Cheddar cheese. Stir well and season with salt and pepper.
- Continue cooking over low-medium heat for 10 minutes, or until the cheeses have melted and the soup is creamy and smooth.
- Remove from heat and garnish with the chopped parsley. Serve immediately.
Recipe Details
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6–8
• Difficulty: Easy
Variations & Substitutions
• Swap Kielbasa for smoked sausage or andouille for a different flavor profile.
• Use sweet potatoes instead of regular potatoes for a slightly sweeter, hearty version.
• Add a pinch of smoked paprika or red pepper flakes for a subtle kick.
Serving Suggestions
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