KIELBASA POTATO SOUP
Kielbasa potato soup is creamy, comforting and completely scrumptious. The crispy sausage bits pairs completely with the potatoes and tacky broth for a soup that may make an ideal midweek meal!
I’ve been all about testing and creating new soup recipes for the previous (very chilly) months, and this kielbasa potato soup has rapidly develop into a household favorite.
After making top-of-the-line soups I’ve ever tasted within the type of dill pickle soup, I made a decision to dive even deeper into Polish soups. And I wasn’t upset.
This tacky sausage potato soup is true consolation in a bowl. It has every thing you would need in a winter soup — crispy bits of smoked sausage, melting cheese and a garlicky white broth. Perfection doesn’t even start to cowl it!
Substances
1 tablespoon olive oil
300 g (10.5 oz) kielbasa sausage, minimize into bite-size items
1 medium onion, diced
1 medium carrot, diced
2 celery ribs, diced
4 garlic cloves, finely chopped
½ teaspoon crimson chilli flakes
750 g (1 ½ lb) potatoes, peeled and cubed
1.25 litres (5 cups) hen inventory
300 ml (1 ¼) full-fat milk
100 g (3.5 oz) cheddar cheese, grated
30 g (½ cup) recent parsley, roughly chopped
Salt and pepper to styleDirections
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.
Add the onion, carrot and celery to the identical oil you cooked the kielbasa in and prepare dinner for five minutes till softened.
Stir within the garlic and crimson chilli flakes and proceed to prepare dinner for one more minute till aromatic.
Add the potatoes and hen inventory to the pot and convey to a boil. Decrease the warmth and simmer for 10-12 minutes, lined with a lid, till the potatoes are fork-tender.
Take a ladle of soup and blend it with the milk in a measuring jug or bowl to mood it. Pour the combination into the pot, then add the cooked kielbasa.
Add the cheddar cheese and stir till utterly melted.
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 additional grated cheddar on high when you like.
