Creamy Potato Kielbasa and White Cheddar Soup Recipe

Heat olive oil in a large pot over medium-high heat. Add sausage and cook until browned, tossing occasionally, about 5 minutes.

Transfer sausage to a plate while leaving rendered fat in pot (there should be about 1 ½ tbsp.).

Add onions, carrots and celery to pot and saute 5 minutes. Add in chicken broth and potatoes.

Bring to a boil then cover, reduce heat to medium-low and simmer until potatoes are tender about 15 to 20 minutes.

Meanwhile melt butter in a medium saucepan over medium heat. Add in flour and cook, whisking constantly, 1 minute.

While whisking slowly pour in milk, then cook stirring constantly until it reaches a boil. Remove from heat.

Add milk mixture to soup in pot once potatoes are tender, thin with another 1 cup broth if desired. Remove from heat, stir in cheese and sausage then season with salt and pepper to taste.

Stir in half of the parsley then garnish each serving with remaining parsley.