Creamy Kielbasa Soup (Print Version)
# Ingredients:
01 -
1 pound of sliced turkey kielbasa.
02 -
5 medium potatoes, peeled and diced.
03 -
1 medium-sized onion, chopped up.
04 -
2 garlic cloves, minced.
05 -
4 cups of chicken broth.
06 -
2 cups of milk.
07 -
1 cup of shredded cheddar cheese.
08 -
1 cup of heavy cream.
09 -
2 tablespoons of olive oil.
10 -
1 teaspoon of smoked paprika.
11 -
Salt and pepper to personal taste.
12 -
Fresh parsley, finely chopped.
# Instructions:
01 -
Warm up the olive oil in a large pot. Toss in the kielbasa and cook until nicely browned, about 5 minutes. Take it out and set it aside.
02 -
In that same pot, cook the onion until it softens, which should take around 3 to 4 minutes. Stir in the garlic and cook for another minute.
03 -
Put the potatoes in the pot and pour in the chicken broth. Let it come to a boil, then lower the heat. Simmer until your potatoes are tender, about 15–20 minutes.
04 -
Mash some of the potatoes lightly with a masher to help thicken it up.
05 -
Pour in the milk, heavy cream, and cheddar cheese. Stir them together, then add the kielbasa back in. Sprinkle with paprika, salt, and pepper. Let it simmer for another 5–10 minutes.
06 -
Serve it up warm and top with some freshly chopped parsley.
# Notes:
01 -
This hearty dish can be a full meal by itself!
02 -
It lasts up to 3 days in the fridge.