Creamy Smoky Soup (Print Version)
# Ingredients:
→ Key Items
01 -
1 pound kielbasa, cut into thick rounds
02 -
1 tablespoon olive oil
03 -
½ cup carrots, finely chopped
04 -
2 cloves garlic, chopped small
05 -
½ cup celery, thinly chopped
06 -
½ cup diced yellow onion
07 -
1½ pounds cubed potatoes
08 -
4 cups chicken broth
→ Cheese and Flavorings
09 -
2 cups shredded cheddar cheese
10 -
¼ teaspoon black pepper
11 -
½ teaspoon salt
12 -
½ cup grated Parmesan
13 -
2 cups whole milk or heavy cream
14 -
¼ cup roughly chopped parsley
# Instructions:
01 -
Pour olive oil into your pot and heat it up. Toss in the kielbasa rounds and cook for about 5 minutes, stirring regularly. Scoop them out with a slotted spoon and put aside.
02 -
In the same pot, drop in the garlic, onions, celery, and carrots. Stir them around for a couple of minutes.
03 -
Add potatoes and pour in the chicken broth. Crank up the heat until it boils, then turn it down to a simmer. Cover the pot and let it cook for roughly 15 minutes, or until the potatoes are soft.
04 -
Put the cooked kielbasa back in. Stir in the cheddar, Parmesan, milk, salt, and pepper. Let it heat gently for 5 to 10 minutes, just until everything blends together smoothly.
05 -
Just before serving, add the chopped parsley and give it a quick stir.
# Notes:
01 -
Use whole milk instead of cream to cut down on richness
02 -
Thickness increases as it cools down
03 -
Perfect for a chilly evening