Creamy Potato Kielbasa (Print Version)
# Ingredients:
01 -
1 cup of shredded cheddar cheese.
02 -
500 ml of milk.
03 -
2 minced garlic cloves.
04 -
5 medium potatoes, peeled and diced.
05 -
450 g of turkey kielbasa, sliced.
06 -
A litre of chicken broth.
07 -
250 ml of heavy cream.
08 -
1 teaspoon of smoked paprika.
09 -
Chopped fresh parsley for garnish.
10 -
1 medium onion, finely chopped.
11 -
2 tablespoons of olive oil.
12 -
Salt and pepper to taste.
# Instructions:
01 -
Drizzle the olive oil into a big pot and heat it up. Cook the kielbasa pieces until they’re browned, about 5 minutes, then take them out and set aside.
02 -
Using the same pot, sauté the onion until it softens, which should take 3-4 minutes. After that, toss in the garlic and cook it for another minute.
03 -
Drop in the potato cubes, then pour in the chicken broth. Get it boiling, lower the heat, and let it cook gently until the potatoes are tender—around 15 to 20 minutes.
04 -
Grab a potato masher and crush some of the cooked potatoes in the pot to make the soup thicker.
05 -
Stir in the milk, heavy cream, and cheddar cheese. Put the cooked kielbasa back in the pot, sprinkle in the smoked paprika, and season with salt and pepper as you like. Let it all simmer for 5 to 10 minutes.
06 -
Ladle the hot soup into bowls and garnish with some fresh parsley before enjoying.
# Notes:
01 -
This hearty soup can keep you full and serve well as a full meal.
02 -
Store leftovers in the fridge for up to 3 days.