Tasty Tuesday

 One of mom's friends on FB posted this recipe for Kielbasa Potato Soup and it sounded so good to mom that she needed to try it.  

• 1 tablespoon olive oil
• 300 g (10.5 oz) kielbasa sausage, cut into bite-size pieces
• 1 medium onion, diced
• 1 medium carrot, diced
• 2 celery ribs, diced
• 4 garlic cloves, finely chopped
• ½ teaspoon red chilli flakes
• 750 g (1 ½ lb) potatoes, peeled and cubed
• 1.25 litres (5 cups) chicken stock
• 300 ml (1 ¼) full-fat milk
• 100 g (3.5 oz) cheddar cheese, grated
• 30 g (½ cup) fresh parsley, roughly chopped
• Salt and pepper to taste.
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• The cheese is always the best part, right?
• We used less onion, more carrots and more celery than the recipe calls for and we never use red pepper flakes.   Mom doesn't like her food to be hot and spicy.  
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• Heat the oil in a large pot or Dutch oven and fry the kielbasa for 4-5 minutes over medium heat until slightly crispy. Remove the sausage with a slotted spoon and set it aside.
• Add the onion, carrot and celery to the same oil you cooked the kielbasa in and cook for 5 minutes until softened.
• Stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant.
• Add the potatoes and chicken stock to the pot and bring to a boil. Lower the heat and simmer for 10-12 minutes, covered with a lid, until the potatoes are fork-tender.
• Take a ladle of soup and mix it with the milk in a measuring jug or bowl to temper it. Pour the mixture into the pot, then add the cooked kielbasa.
• Add the cheddar cheese and stir until completely melted.
• Simmer the soup for 2-3 more minutes until it thickens some more, then stir in the parsley. Season to taste, then divide into bowls and serve with extra grated cheddar on top if you like.
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  I love carrots - raw or cooked!
  
  
  The potatoes are just right, mom~
  
  
  This recipe is a keeper and it gets an A+++
  
  
  Happy Tuesday, everybuddy!

Love ya lots♥

Molly