• 1 tablespoon olive oil
  • 300 g (10.5 oz) kielbasa sausage, reduce into bite-size items
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2 celery ribs, diced
  • 4 garlic cloves, finely chopped
  • ½ teaspoon purple chilli flakes
  • 750 g (1 ½ lb) potatoes, peeled and cubed
  • 1.25 litres (5 cups) rooster inventory
  • 300 ml (1 ¼) full-fat milk
  • 100 g (3.5 oz) cheddar cheese,grated
  • 30 g (½ cup) contemporary parsley, roughly chopped
  • Salt and pepper to style


  1. Warmth the oil in a big pot or Dutch oven and fry the kielbasa for 4-5 minutes over medium warmth till barely crispy. Take away the sausage with a slotted spoon and set it apart.
  2. Add the onion, carrot and celery to the identical oil you cooked the kielbasa in and cook dinner for five minutes till softened.
  3. Stir within the garlic and purple chilli flakes and proceed to cook dinner for one more minute till aromatic.
  4. Add the potatoes and rooster inventory to the pot and convey to a boil. Decrease the warmth and simmer for 10-12 minutes, coated with a lid, till the potatoes are fork-tender.
  5. Take a ladle of soup and blend it with the milk in a measuring jug or bowl to temper it. Pour the combination into the pot, then add the cooked kielbasa.
  6. Add the cheddar cheese and stir till utterly melted.
  7. Simmer the soup for 2-3 extra minutes till it thickens some extra, then stir within the parsley. Season to style, then divide into bowls and serve with further grated cheddar on high for those who like.

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