A creamy, dreamy comfort soup loaded with tender potatoes, vegetables, and savory smoked kielbasa.

1 tbsp olive oil

1 lb kielbasa, cut into ½ inch pieces

2 cloves garlic, minced

½ cup yellow onion, finely diced

½ cup carrots, finely diced

½ cup celery, sliced

4 cups chicken stock

1 ½ lbs potatoes, cubed

2 cups heavy cream

2 cups cheddar cheese, shredded

½ cup parmesan cheese, shredded

½ tsp kosher salt

¼ tsp black pepper

¼ cup fresh parsley, chopped

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1. Brown kielbasa in a large pot; remove and set aside.

2. Sauté garlic, onion, carrots, and celery in remaining drippings.

3. Add stock and potatoes; bring to boil, then simmer 15 minutes.

4. Return kielbasa to pot; stir in cream, cheeses, salt, and pepper.

5. Simmer on low until cheese melts.

6. Stir in parsley and serve.

Use Yukon Gold potatoes for the best texture.

Substitute heavy cream with whole milk for a lighter version.

Add red pepper flakes for a spicy kick.

Store in the refrigerator for 3-4 days.