Creamy Kielbasa and Potato Soup

1 lb 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

1½ lbs potatoes, diced

½ cup Parmesan cheese, shredded

2 cups milk (or half-and-half for extra creaminess)

1 tsp dried thyme (optional)

Salt and black pepper, to taste

Optional garnish: Fresh parsley or green onions, chopped

1. Cook the Kielbasa:

In a large pot or Dutch oven, heat the olive oil over medium heat.

Add the sliced Kielbasa and cook for 3-4 minutes until browned. Remove from the pot and set aside.

2. Sauté the Vegetables:

In the same pot, add the diced onion, celery, and carrots. Sauté for 5-7 minutes until softened.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

3. Add the Potatoes and Broth:

Add the diced potatoes and chicken stock to the pot. Stir in the dried thyme if using.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are tender.

4. Blend for Creaminess (Optional):

For a creamier texture, blend half of the soup using an immersion blender or transfer a portion to a blender. Return the blended soup to the pot.

5. Add Milk and Kielbasa:

Stir in the milk and shredded Parmesan cheese until fully combined.

Return the browned Kielbasa to the pot and let the soup simmer for another 5-7 minutes to heat through.

Taste and adjust seasoning with salt and black pepper as needed.

6. Serve:

Ladle the soup into bowls and garnish with fresh parsley or green onions, if desired.

Serve warm with crusty bread or biscuits for a complete meal.

Tips:

Make It Spicy: Use spicy Kielbasa or add a pinch of red pepper flakes for a kick.

Thicker Soup: Add 1-2 tablespoons of cornstarch mixed with water for a thicker consistency.

Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed.