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INGREDIENTS :
1 pound turkey kielbasa, sliced
5 medium potatoes, peeled and diced
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
2 cups milk
1 cup shredded cheddar cheese
3 tablespoons butter
3 tablespoons all-purpose flour
Salt and pepper to taste
1 tablespoon olive oil
2 tablespoons chopped fresh parsley
INSTRUCTIONS :
Cook kielbasa: In a large pot, heat olive oil and cook sliced kielbasa until browned. Remove and set aside.
Sauté veggies: In the same pot, add butter, onions, and garlic. Cook until onions are translucent.
Add potatoes and broth: Stir in potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
Thicken soup: In a separate bowl, whisk flour into milk until smooth. Gradually add to the pot, stirring constantly until the soup thickens.
Combine: Return kielbasa to the pot, add shredded cheese, salt, and pepper. Stir until cheese is melted.
Serve: Garnish with fresh parsley before serving.
Notes:
Use turkey kielbasa for a lighter option.
Add a pinch of red pepper flakes for extra heat.
Prep Time: 15 mins | Cooking Time: 30 mins | Total Time: 45 mins | Servings: 6 | Kcal: 350 per serving
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