Kielbasa Soup With Potatoes


1 pound 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

1 ½ pounds potatoes, diced

½ cup Parmesan Cheese, shredded

2 cups milk

2 cups Cheddar Cheese, shredded

1/4 cup Parsley, chopped roughly

Salt and Pepper to taste


In a large Dutch oven or Soup Kettle, heat the Olive Oil over medium high heat

Add in the sliced sausage, and cook for 5 to 6 minutes

Remove the sausage from the Dutch oven and set to the sign

In the same pot, add in the onion, garlic, carrots and celery and cook for 2 minutes

Add the chicken stock and add in the potatoes

Bring to a boil and then decrease the heat to low medium, cover and cook for 15 minutes

Add the Kielbasa back into the pot, add the milk, Parmesan Cheese and Cheddar Cheese. Season with salt and pepper

Stir well and cook for another 10 minutes over the low medium heat until the cheese has melted

Remove from the heat and garnish with Chopped Parsley

Serve immediately


Nutrition Information:


Amount Per Serving: CALORIES: 672 | TOTAL FAT: 43g | SATURATED FAT: 18g | TRANS FAT: 1g | UNSATURATED FAT: 22g | CHOLESTEROL: 109mg | SODIUM: 1507mg | CARBOHYDRATES: 42g | FIBER: 3g | SUGAR: 11g | PROTEIN: 31g

See also  Cream Cheese Cranberry Loaf