Kielbasa Potato Soup (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 tablespoon olive oil
02 - 1 pound kielbasa, sliced into ½-inch pieces
03 - 2 cloves garlic, minced
04 - ½ cup yellow onion, finely diced
05 - ½ cup carrots, peeled and finely diced
06 - ½ cup celery, finely sliced
07 - 4 cups chicken stock
08 - 1½ pounds potatoes, cubed

→ Dairy and Seasonings

09 - 2 cups heavy cream or whole milk
10 - 2 cups shredded cheddar cheese
11 - ½ cup shredded Parmesan cheese
12 - ½ teaspoon kosher salt
13 - ¼ teaspoon black pepper
14 - ¼ cup fresh parsley, chopped

# Instructions:

01 - Heat olive oil in Dutch oven over medium-high heat. Cook kielbasa 5-6 minutes, stirring often. Remove with slotted spoon and set aside.
02 - Add garlic, onions, carrots, and celery to pot. Sauté for 2 minutes.
03 - Add chicken stock and potatoes. Bring to boil, reduce heat, cover, and simmer about 15 minutes until potatoes are tender.
04 - Return kielbasa to pot. Add milk, cheddar, Parmesan, salt, and pepper. Cook over low heat 5-10 minutes until cheese melts.
05 - Stir in chopped parsley just before serving.

# Notes:

01 - Can use whole milk for lighter version
02 - Soup will thicken as it cools
03 - Great for cold weather meals

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