Ingredients:
1 tablespoon olive oil
300 grams (10.5 ounces) of bite-sized kielbasa sausage
1 medium onion, diced
1 medium carrot, diced
2 celery ribs, diced
4 garlic cloves, finely chopped
1/2 teaspoon red chili flakes
750 g (1.5 lb) of diced and peeled potatoes
1.25 liters (5 cups) chicken stock
300 ml (1.25 cups) full-fat milk
100 g (3.5 oz) cheddar cheese, grated
30 grams (1/2 cup) of freshly chopped parsley
Salt and pepper to taste
Instructions:
To cook sausage, heat a big pot or Dutch oven over medium heat with olive oil. To make the kielbasa somewhat crispy, fry it for 4–5 minutes. Using a slotted spoon, remove and put aside.
Cook Vegetables: Put the celery, carrot, and onion in the same saucepan. Cook until tender, approximately 5 minutes.
Add Garlic and Spices: Cook for a further minute until aromatic, then stir in the red chili flakes and garlic.
Add Stock and Potatoes: Include the chicken stock and potatoes. Bring to a boil, then lower the heat and simmer the potatoes for 10 to 12 minutes, covered, until they are soft.
Temper Milk: To temper milk, combine it with a ladle of hot soup in a dish. Return the cooked kielbasa to the pot with the milk mixture.
Add Cheese: After the soup is smooth and the cheddar cheese has melted, stir it in.
Season and Simmer: Simmer for a further two to three minutes, or until the soup has somewhat thickened. Add salt and pepper to taste and stir in the parsley.
To serve, ladle the soup into bowls and, if you’d like, top with more shredded cheddar cheese.