Creamy Kielbasa and Potato Soup

Ingredients:

1 lb Kielbasa sausage, sliced
2 garlic cloves, freshly minced
1 tbsp olive oil
1 small yellow onion, diced
½ cup celery, finely sliced
2 large carrots, peeled and diced
4 cups chicken stock
1½ lbs potatoes, diced
½ cup Parmesan cheese, shredded
2 cups milk
2 cups cheddar cheese, shredded
¼ cup parsley, roughly chopped
Salt and pepper, to taste

Instructions:

Heat olive oil in a large Dutch oven or soup kettle over medium-high heat.

Add the sliced Kielbasa sausage and cook for 5-6 minutes until browned and slightly crispy.

Remove the sausage from the pot and set aside.
In the same pot, add diced onion, minced garlic, carrots, and celery.

Sauté for 2 minutes, stirring occasionally, until the vegetables soften slightly and release their aroma.

Pour in the chicken stock and stir in the diced potatoes.

Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and simmer for 15 minutes, or until the potatoes are tender.

Return the cooked Kielbasa to the pot. Stir in milk, Parmesan cheese, and cheddar cheese.
Season with salt and pepper to taste.

Continue to cook over medium-low heat for 10 minutes, stirring occasionally, until the cheese is fully melted and the soup is creamy.

Remove the pot from heat. Garnish the soup with freshly chopped parsley.

Serve immediately while hot and creamy. Pair with crusty bread or a side salad for a satisfying meal.