Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound kielbasa, cut into ½ inch pieces
- 2 garlic cloves, minced
- ½ cup finely diced yellow onion
- ½ cup peeled and finely diced carrot (2 large)
- ½ cup finely sliced celery (2-3 stalks)
- 4 cups chicken stock
- 1½ pounds potato, cut into cubes
- 2 cups milk
- 2 cups shredded cheddar cheese
- ½ cup shredded parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup chopped parsley
Instructions
- Brown the Kielbasa: Heat olive oil in a large pot and cook kielbasa pieces until crispy and golden. Remove and set aside.
- Sauté the Aromatics: In the same pot, cook garlic, onions, carrots, and celery until tender and fragrant.
- Build the Base: Add chicken stock and cubed potatoes, simmering until potatoes are fork-tender.
- Create the Creaminess: Return kielbasa to the pot, then stir in milk and both cheeses until melted and smooth.
- Season to Perfection: Add salt and pepper, adjusting to taste.
- Finish with Freshness: Stir in chopped parsley just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
