Kielbasa Potato Soup
Tender potatoes, smoky kielbasa, and creamy broth make the perfect Kielbasa Potato Soup. This is a cozy bowl of goodness, perfect for any day of the week!
Ingredients
- 5 slices bacon chopped
- 14 oz. package Kielbasa sliced
- 2 large carrots peeled, diced ( 1 1/3 cups)
- 2 ribs celery diced (1 cup)
- 3 cloves garlic minced
- 1 cup yellow onion diced
- ½ teaspoon red chili flakes optional
- 32- oz. container low-sodium chicken broth
- 1 ½ cups milk divided
- 1 lb. Yukon gold potatoes diced (2 1/2 cups)
- 3 Tablespoons flour
- 2 cups shredded cheddar cheese
- ½ cup shredded parmesan cheese
- ¼ cup parsley roughly chopped
- Salt and pepper to taste
Instructions
- Fry chopped bacon and kielbasa slices over medium heat until bacon is golden brown and kielbasa is slightly crispy.
- Using a slotted spoon, scoop meat out of the pot and set to the side.
- Add carrots and celery into the soup pot, saute 8 - 10 minutes, until tender.
- Stir in onion, garlic, and red pepper flakes, saute for one minute.
- Pour chicken broth and one cup of milk into pot and simmer over medium heat.
- Add in diced potatoes, cover with a lid, simmer for 5-10 minutes until potatoes are tender.
- Whisk together flour and remaining 1/2 cup of milk, slowly pour into soup to thicken.
- Return bacon and kielbasa into the pot and stir. Continue to simmer using low-medium heat for 10 minutes.
- Stir in the cheese until it melts completely.
- Add salt and pepper to suit your personal taste. Garnish soup with parsley before serving.