Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 12 Servings
Another soup recipe that will surely make it to your top list! If you are a huge fan of potatoes like myself, you have got to try this one! Serve it with garlic bread and you have yourself a meal to remember. Enjoy!
1 tbsp olive oil
1 lb kielbasa, cut into ½” pieces
2 garlic cloves, minced
½ c finely diced yellow onion
½ c peeled and finely diced (2 large carrots)
½ c finely sliced celery (2-3 stalks)
4 c chicken stock
1 1/2 lbs potato, cut into cubes
2 c milk
2 c shredded cheddar cheese
½ c shredded Parmesan cheese
½ tsp kosher salt
¼ tsp black pepper
¼ c chopped parsley
Step 1: Place a pot or a Dutch oven on the stove and turn the heat to medium-high.
Step 2: Add in olive oil and allow it to become hot.
Step 3: Add in the sausage and cook for about 5 to 6 minutes or until brown and crumbly.
Step 4: Remove the sausage and place it in a bowl.
Step 5: Add in onions, garlic, celery, and carrots. Saute for about 2 minutes or until translucent and aromatic.
Step 6: Pour in the chicken stock and toss in the potatoes. Allow the mixture to boil.
Step 7: Cover and reduce heat to medium-low. Cook for another 15 minutes until the potatoes are fork-tender.
Step 8: Put the cooked sausage back into the pot.
Step 9: Add in Cheddar cheese, milk, Parmesan cheese, salt, and pepper. Stir until well mixed.
Step 10: Reduce the heat to low and cook for another 5 to 10 minutes or until the cheese has melted completely.
Step 11: Remove from heat and add in parsley. Stir until well combined.
Step 12: Serve and enjoy!
Calories: 336 | Total Fat: 21g | Saturated Fat: 9g | Trans Fat: 0g | Unsaturated Fat: 11g | Cholesterol: 54g | Sodium: 817mg | Carbohydrates: 21g | Fiber: 2g | Sugar: 4g | Protein: 15g