Winter has officially made its grand entrance, and I’ve been on a soup-making spree to keep the chill at bay. After falling head over heels for a dill pickle soup (yes, it’s as divine as it sounds), I decided to venture further into the world of Polish soups. And let me tell you, this Kielbasa Potato Soup is the stuff of dreams!
Why This Soup is a Must-Try
- One-Pot Magic: Ladies, I know we all have better things to do than wash a mountain of dishes. This soup is a one-pot wonder, making clean-up a breeze.
- Weeknight-Friendly: In just a smidge over 30 minutes, you’ll have a meal that’s not just filling but soul-satisfying.
- Flavor Explosion: This soup is so delectable, it’ll have your neighbors wondering what heavenly dish you’re cooking up. It’s that good, I promise!
The Star Ingredients
- Kielbasa Sausage: Whether you go for smoked pork or turkey kielbasa, it’s the star of the show.
- Veggies: We’re talking onion, carrot, and celery. Dice them small for a quicker cooking time.
- Garlic: Because everything is better with garlic, right?
- Red Chili Flakes: Optional, but oh-so-good for a little kick.
- Potatoes: Any boiling potato will do, but I’m partial to Maris Piper.
- Chicken Stock: Or vegetable stock, if that’s more your jam.
- Milk: Go full-fat for that creamy goodness.
- Cheddar Cheese: Grate your own to avoid the dreaded lumpy cheese scenario.
A Few Tips on Leftovers
This soup is like a fine wine; it keeps well. Store it in the fridge for up to three days and reheat on the stovetop or in the microwave. But let’s keep it between us: this one’s not freezer-friendly due to the milk-based broth.
So, ladies, what are we waiting for? Let’s embrace the chill in the air as an excuse to whip up this bowl of comfort. Trust me, one spoonful and you’ll be as smitten as I am.
Sending you all warm wishes and even warmer bowls of this heavenly Kielbasa Potato Soup.
Kielbasa and Potato Soup
Dive into a bowl of sheer comfort with our Kielbasa and Potato Soup. With its dreamy creaminess, punctuated by crispy sausage morsels and earthy potatoes, this dish is a gastronomic masterpiece perfect for any weeknight dinner table.
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Ingredients
- Olive Oil: 1 tablespoon for a silky base
- Kielbasa Sausage: 300 grams 10.5 oz, cut into delectable bite-size morsels
- Onion: 1 medium-sized finely diced
- Carrot: 1 medium-sized intricately diced
- Celery: 2 stalks meticulously diced
- Garlic: 4 cloves minced for that aromatic punch
- Red Chili Flakes: 1/2 teaspoon for a subtle kick
- Potatoes: 750 grams 1 1/2 lbs, peeled and cubed to perfection
- Chicken Stock: 1.25 liters 5 cups, your liquid gold
- Full-Fat Milk: 300 ml 1 1/4 cups for creaminess
- Cheddar Cheese: 100 grams 3.5 oz, grated for a gooey delight
- Fresh Parsley: 30 grams 1/2 cup, roughly chopped for a verdant finish
- Salt & Pepper: To taste your personal touch
Instructions
- Initial Sauté: Heat a generous tablespoon of olive oil in a voluminous pot or a Dutch oven. Add the kielbasa sausage and sear for 4-5 minutes over medium heat until they achieve a delightful crispiness. Use a slotted spoon to transfer the sausage to a separate plate; we’ll bring them back soon.
- Veggie Softening: In the residual sausage-infused oil, sauté your onion, carrot, and celery for about 5 minutes until they surrender their crunch and become tender.
- Aromatics Unleashed: Stir in the minced garlic and red chili flakes. Let this flavorful medley cook for an additional minute—just enough to permeate the air with their fragrance.
- The Boiling Point: Introduce the cubed potatoes to the pot, and pour in your chicken stock. Elevate the heat to achieve a rolling boil. Then, lower it and let the concoction simmer under a lid for 10-12 minutes or until the potatoes yield easily to the stab of a fork.
- Milk Tempering: Extract a ladle of your hot soup and combine it with the full-fat milk in a separate bowl. This technique tempers the milk, preventing it from curdling when introduced to the hot environment of the pot. Now, reunite the sausage with the soup.
- Cheese Fusion: Time for cheese! Sprinkle in the grated cheddar and stir until it melds into a seamless, gooey wonder.
- Final Simmer & Season: Allow your soup to simmer for an additional 2-3 minutes. It will thicken slightly. Toss in the chopped parsley for that burst of color and freshness. Season with salt and pepper as your taste buds dictate.
- The Grand Finale: Ladle your creamy, savory, slightly spicy Kielbasa and Potato Soup into bowls. Add an optional flourish of extra cheddar on top if your heart desires.
