Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven and fry the kielbasa for 4–5 minutes over medium heat until slightly crispy. Remove with a slotted spoon and set aside.
- Add onion, carrot, and celery to the same pot and cook for 5 minutes until softened.
- Stir in garlic and red chili flakes. Cook for 1 minute until fragrant.
- Add potatoes and chicken stock. Bring to a boil, then lower heat and simmer for 10–12 minutes until potatoes are fork-tender.
- Temper the milk by mixing it with a ladle of hot soup, then stir it back into the pot along with the cooked kielbasa.
- Stir in grated cheddar until melted. Simmer 2–3 more minutes until slightly thickened, then add parsley. Season with salt and pepper, then serve.
Notes
Serve this soup with crusty bread for a complete meal. For a spicier version, increase the chili flakes or use spicy kielbasa. Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stove.
