Description
This hearty Kielbasa Potato Soup combines savory kielbasa sausage with tender potatoes and a creamy cheddar cheese broth, perfect for a comforting family meal. Cooked on the stovetop, this flavorful soup features aromatic vegetables, a hint of spice from red chilli flakes, and fresh parsley to brighten each bowl.
Ingredients
Sausage and Vegetables
- 1 tablespoon olive oil
- 300 g (10.5 oz) kielbasa sausage, cut into bite-size pieces
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 celery ribs, diced
- 4 garlic cloves, finely chopped
- 1/2 teaspoon red chilli flakes
Soup Base
- 750 g (1 1/2 lb) potatoes, peeled and cubed
- 1.25 litres (5 cups) chicken stock
- 300 ml (1 1/4 cups) full-fat milk
Finishing Ingredients
- 100 g (3.5 oz) cheddar cheese, grated
- 30 g (1/2 cup) fresh parsley, roughly chopped
- Salt and pepper to taste
Instructions
- Cook the kielbasa: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced kielbasa sausage and fry for 4-5 minutes until the edges become slightly crispy. Remove the cooked sausage with a slotted spoon and set aside.
- Sauté vegetables: In the same pot with the leftover oil and sausage flavor, add the diced onion, carrot, and celery. Cook for about 5 minutes until the vegetables are softened and translucent.
- Add aromatics: Stir in the finely chopped garlic and red chilli flakes. Continue cooking for 1 more minute until the garlic is fragrant, being careful not to burn it.
- Cook the potatoes: Add the peeled and cubed potatoes along with the chicken stock to the pot. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for 10-12 minutes or until the potatoes are fork-tender.
- Temper the milk: Ladle some hot soup broth into a measuring jug or bowl and mix it with the full-fat milk to gradually raise the milk’s temperature. Slowly pour this tempered milk mixture back into the pot.
- Combine kielbasa and cheese: Add the cooked kielbasa sausage back into the pot. Stir in the grated cheddar cheese until it melts completely, creating a creamy texture.
- Simmer and finish: Let the soup simmer for an additional 2-3 minutes to thicken slightly. Finally, stir in the fresh chopped parsley, and season the soup with salt and freshly ground black pepper to your taste. Serve hot with optional extra cheddar cheese on top.
Notes
- You can substitute the kielbasa with smoked sausage or any flavorful sausage of your choice.
- For a spicier soup, increase the amount of red chilli flakes or add freshly ground black pepper.
- Using full-fat milk ensures a richer and creamier soup, but you can substitute with a lower-fat milk for a lighter version.
- If you prefer a thicker soup, mash some of the potatoes before adding the milk and cheese.
- Serve with crusty bread or a fresh green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
