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Starting to cook by quickly frying ingredients in a pan. Heat a large spoonful of olive oil in a big pot or a Dutch oven. Put the kielbasa sausage in the pan and cook for 4-5 minutes on medium heat until they are crispy. Use a spoon with holes to move the sausage to a different plate; we will use them again shortly.
Making vegetables softer: In the leftover oil from the sausage, cook the onion, carrot, and celery for around 5 minutes until they soften and lose their crunchiness.
Releasing Scents: Add the chopped garlic and red pepper flakes. Let this tasty mix cook for one more minute, so the air fills with their delicious smell.
The Temperature at Which a Liquid Turns into Vapor: Add the diced potatoes to the pot and pour in the chicken broth. Increase the temperature until the water is boiling vigorously. Next, reduce the heat and let the mixture cook covered for 10-12 minutes or until the potatoes are soft when pierced with a fork.
Heating Milk: Take a spoonful of your hot soup and mix it with whole milk in a different bowl. This method warms the milk to keep it from curdling when added to the hot pot. Now, put the sausage back in the soup.
Mixing Cheeses: It's cheese time! Add the shredded cheddar cheese and mix until it melts into a smooth, gooey mixture.
Last step: Let it simmer and add seasonings. Let your soup cook gently for 2-3 more minutes. It will become a bit thicker. Add the chopped parsley to bring some color and freshness. Add salt and pepper to your liking.
The Big Ending: Serve your rich and slightly spicy Kielbasa and Potato Soup in bowls. You can add some extra cheddar on top if you want.
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