1. Cook Kielbasa & Vegetables
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced kielbasa and sauté until browned. Remove from the pot and set aside. In the same pot, add the onion, celery, carrots, and garlic. Sauté until the vegetables start to soften.
2. Cook Potatoes
Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then cover and simmer for about 15 minutes, or until the potatoes are tender.
3. Finish the Soup
Return the cooked sausage to the pot. Stir in the milk, shredded cheddar, and Parmesan cheese. Cook until the cheese is fully melted and the soup becomes creamy. Simmer for another 10 minutes to let the flavors come together.
4. Season & Serve
Taste and adjust with salt and pepper. Ladle into bowls and garnish with freshly chopped parsley. Serve hot and enjoy!
Tips & Variations
Make it Lighter: Use half-and-half or low-fat milk instead of whole milk.
Add Spice: Stir in a pinch of red pepper flakes or use spicy kielbasa.
Veggie Boost: Add corn, spinach, or bell peppers for extra flavor.
Storage: Store leftovers in the fridge for up to 3 days; reheat gently on the stovetop.
Final Thoughts
This Potato Kielbasa Soup is a true comfort food classic—creamy, cheesy, and packed with smoky sausage flavor. It’s the kind of meal that brings everyone to the table and keeps them coming back for seconds. Perfect for busy weeknights or cozy weekends, it’s bound to become a family favorite.
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