Ingredients

• 1 lb kielbasa, sliced
• 1½ lbs potatoes, cubed
• 4 cups chicken broth
• 2 cups milk
• ½ cup shredded Parmesan cheese
• 2 cups shredded cheddar cheese
• 2 tsp minced garlic
• ½ cup diced onion
• ½ cup chopped celery
• ½ cup diced carrots
• ¼ cup chopped fresh parsley
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Add sliced kielbasa and sauté until browned and cooked through. Remove and set aside.
3. In the same pot, sauté onion, celery, carrots, and garlic until they begin to soften.
4. Pour in chicken broth and add cubed potatoes. Bring to a boil, then cover and reduce to a simmer. Cook until potatoes are tender, about 15 minutes.
5. Return the sausage to the pot. Stir in milk, cheddar cheese, and Parmesan cheese.
6. Simmer for another 10 minutes until the cheese is melted and the soup is creamy.
7. Season with salt and pepper to taste. Garnish with chopped parsley before serving.

Serving Tips

• Serve with crusty bread or garlic toast.
• Add a dollop of sour cream for extra creaminess.
• Leftovers can be refrigerated for up to 3 days—reheat gently over low heat.