Ingredients
- 1 tablespoon olive oil
- 12 ounces kiełbasa sausage cut into 1/2-inch pieces
- 1 medium onion diced
- 1 large carrot diced
- 2 ribs celery diced
- 4 garlic cloves minced
- 1 1/2 pounds potatoes peeled and cubed, 1/2-inch to 3/4-inch
- 5 cups chicken broth
- 1 1/3 cups half-and-half
- 1 1/2 cups shredded cheddar cheese
- 1/3 cup chopped fresh parsley plus more for garnish
- 1/4 teaspoon red chili flakes
- Salt and pepper to taste
Instructions
- Heat the olive oil in a Dutch oven or large pot over medium heat. Add the kiełbasa sausage and cook for about 5 minutes until it turns lightly crispy. Remove the sausage with a slotted spoon and set aside.
- In the same pot, add diced onion, carrot, and celery. Sauté the vegetables for 5 minutes until softened. Then, add the minced garlic, stirring for another minute until fragrant.
- Add the cubed potatoes and chicken broth to the pot. Bring the mixture to a boil, then lower the heat and simmer for 15 minutes, or until the potatoes are tender enough to be pierced with a fork.
- Place the browned kiełbasa back into the pot. Gently stir in the half-and-half and shredded cheddar cheese over low heat until the cheese is melted and the soup thickens a bit, which should take around 5 minutes.
- Lastly, add the chopped parsley and season with red chili flakes and salt and pepper according to your taste. Serve hot with additional parsley on top.
