Potato Kielbasa Soup
Potato and Kielbasa Soup has roots in Eastern Europe, combining Polish kielbasa, a sausage dating back to the 14th century, with potatoes, introduced to Europe in the 16th century. This hearty soup reflects the region’s tradition of creating comforting meals with simple, accessible ingredients.
- 2 lb Kielbasa Cut into bite size pieces
- 2 tbsp Olive oil
- 5 Cloves of garlic Minced
- 1 c Onion Diced
- 1/2 c Carrots Diced
- 4 c Chicken stock
- 2 lbs Red potatoes Cut into 1/2" cubes
- 2 c Heavy Cream
- 2 c Mexican cheese shredded
- 1/2 c Parmesan cheese shredded
- 1/4 tsp Kosher salt
- 1/4 tsp Ground pepper
- 1/4 c Parsley fresh
Fry oil and kielbasa in a large pot for 10 minutes or until slightly browned.
Remove kielbasa from pot and add garlic, onion and carrots to pot. Sauté for 5 minutes.
Add the potatoes and chicken stock to the pot and bring to a slow boil. Boil until potatoes are tender (about 10 to 15 minutes)
Add the heavy cream and cheeses. Stir until the cheeses are melted and incorporated into the soup. Turn off heat.
Stir in the kielbasa and the parsley before serving.