Creamy Kielbasa and Potato Soup (Print Version)

# Ingredients:

→ Main Components

01 - 300g (10.5 oz) kielbasa sausage, cut into bite-size pieces
02 - 750g (1½ lb) potatoes, peeled and cubed

→ Vegetables & Aromatics

03 - 1 medium onion, diced
04 - 1 medium carrot, diced
05 - 2 celery ribs, diced
06 - 4 garlic cloves, finely chopped
07 - 30g (½ cup) fresh parsley, roughly chopped

→ Liquids & Dairy

08 - 1.25 litres (5 cups) chicken stock
09 - 300ml (1¼ cups) full-fat milk
10 - 1 tablespoon olive oil

→ Seasonings & Cheese

11 - ½ teaspoon red chilli flakes
12 - 100g (3.5 oz) cheddar cheese, grated
13 - Salt and pepper to taste

# Instructions:

01 - Heat olive oil in a large pot and fry kielbasa pieces until slightly crispy, about 4-5 minutes. Remove and set aside.
02 - In the same pot, cook onion, carrot and celery until softened, about 5 minutes. Add garlic and chili flakes, cook one minute more.
03 - Add potatoes and chicken stock, bring to boil. Cover and simmer 10-12 minutes until potatoes are tender.
04 - Temper milk with a ladle of hot soup, then add to pot with kielbasa and cheese. Simmer until thickened, stir in parsley and season.

# Notes:

01 - For extra richness, serve with additional grated cheddar on top

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