“Kielbasa Soup with Potatoes” invites you on a culinary journey brimming with hearty flavors and comforting aromas. This robust soup encapsulates the essence of traditional Polish cuisine, marrying the smoky richness of kielbasa sausage with the earthy warmth of tender potatoes.
Picture a simmering pot on a cozy stove, filled with chunks of savory kielbasa, gently releasing their essence into a fragrant broth. The kielbasa, with its distinct blend of spices and meats, infuses the soup with a depth of flavor that is both satisfying and soul-nourishing.
But it’s not just the kielbasa that steals the spotlight in this soup; nestled amidst the broth are chunks of creamy potatoes, offering a delightful contrast in texture and a subtle sweetness that balances the robustness of the sausage. Each spoonful is a delightful medley of flavors and textures, offering a comforting embrace that warms you from the inside out.
The simplicity of the ingredients belies the complexity of the dish; every bite tells a story of tradition, of hearty meals shared around tables filled with laughter and love. Whether enjoyed as a wholesome family dinner on a chilly evening or served as a welcoming gesture to guests, “Kielbasa Soup with Potatoes” is a timeless classic that never fails to delight the senses and nourish the soul.
Ingredients
- 1 pound 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
- 1 ½ pounds potatoes, diced
- ½ cup Parmesan Cheese, shredded
- 2 cups milk
- 2 cups Cheddar Cheese, shredded
- 1/4 cup Parsley, chopped roughly
- Salt and Pepper to taste
How To Make Kielbasa Soup with Potatoes
FIRST STEP:
In a large Dutch oven or Soup Kettle, heat the Olive Oil over medium high heat
Add in the sliced sausage, and cook for 5 to 6 minutes
Remove the sausage from the Dutch oven and set to the sign
SECOND STEP:
In the same pot, add in the onion, garlic, carrots and celery and cook for 2 minutes
Add the chicken stock and add in the potatoes
Bring to a boil and then decrease the heat to low medium, cover and cook for 15 minutes
THIRD STEP:
Add the Kielbasa back into the pot, add the milk, Parmesan Cheese and Cheddar Cheese. Season with salt and pepper
Stir well and cook for another 10 minutes over the low medium heat until the cheese has melted
Remove from the heat and garnish with Chopped Parsley
Serve immediately
Enjoy!