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POTATO KIELBASA SOUP

Cheese madness, creamy tenderness, and aroma of smoked sausages - all this is about kielbasa potato soup!
5 from 6 votes
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Course: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 10

Ingredients

  • • 1 tablespoon olive oil
  • • 1 pound kielbasa, cut into ½ inch pieces
  • • 2 garlic cloves, minced
  • • ½ cup finely diced yellow onion
  • • ½ cup peeled and finely diced carrot (2 large)
  • • ½ cup finely sliced celery (2-3 stalks)
  • • 4 cups chicken stock
  • • 1 1/2 pounds potato, cut into cubes
  • • 2 cups milk
  • • 2 cups shredded cheddar cheese
  • • ½ cup shredded parmesan cheese
  • • ½ teaspoon kosher salt
  • • ¼ teaspoon black pepper
  • • ¼ cup chopped parsley

Instructions

  • Fry the sausage in olive oil until crisp and remove from the pan.
  • Fry garlic, onions, carrots and celery.
  • Combine the broth, vegetables and potatoes, cook until the potatoes are ready.
  • Add the sausage, cheese, milk and cook until the cheese has melted.
  • Add salt, pepper and parsley.

Notes

  • It is very important! Milk should be used only pasteurized! In extreme cases, replace it with drinking cream (10-20% fat). Ordinary milk can curdle and lumps will float in your soup.

  • Be sure of the quality of your cheese. Cheddar would be perfect for this recipe because Bad cheese will not dissolve in the soup and stick to the bottom of the pan.
 
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