Kielbasa Potato Soup

🧂 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

• 1 Fry chopped bacon and kielbasa slices over medium heat until bacon is golden
  brown and kielbasa is slightly crispy.
• 2 Using a slotted spoon, scoop meat out of the pot and set to the side.
• 3 Add carrots and celery into the soup pot, saute 8 – 10 minutes, until tender.
• 4 Stir in onion, garlic, and red pepper flakes, saute for one minute.
• 5 Pour chicken broth and one cup of milk into pot and simmer over medium heat.
• 6 Add in diced potatoes, cover with a lid, simmer for 5-10 minutes until potatoes
  are tender.
• 7 Whisk together flour and remaining 1/2 cup of milk, slowly pour into soup to
  thicken.
• 8 Return bacon and kielbasa into the pot and stir. Continue to simmer using
  low-medium heat for 10 minutes.
• 9 Stir in the cheese until it melts completely.
• 10 Add salt and pepper to suit your personal taste. Garnish soup with parsley
  before serving.

Nutrition Info