Creamy Sausage Potatoes (Print Version)

# Ingredients:

01 - 100g cheddar, shredded.
02 - 30g parsley, finely chopped.
03 - 1 medium onion, minced.
04 - 300g kielbasa sausage, cut into chunks.
05 - 750g potatoes, diced into cubes.
06 - 1 tablespoon olive oil.
07 - Salt and black pepper to your liking.
08 - 2 celery stalks, finely diced.
09 - 1 medium carrot, chopped small.
10 - 4 garlic cloves, minced.
11 - 1/2 teaspoon chili flakes.
12 - 300ml whole milk.
13 - 1.25 litres chicken broth.

# Instructions:

01 - Sear the kielbasa in a hot pot until golden, then set aside.
02 - In the same pot, cook the carrot, celery, and onion.
03 - Toss in garlic and chili flakes, cook for a minute to bring out flavor.
04 - Throw in the potatoes and pour in chicken broth. Bring to a boil.
05 - Put the lid on and let it cook at a slow simmer for 10 to 12 minutes.
06 - Slowly blend hot soup into the milk a little at a time so it won't split.
07 - Pour the milk mix and sausage back into the pot.
08 - Stir in shredded cheddar until it's gooey and smooth.
09 - Let the soup bubble for a couple minutes more to get thicker.
10 - Sprinkle in parsley and adjust seasoning before serving.

# Notes:

01 - Add hot soup to the milk bit by bit so it won't split.
02 - Smoked sausage alternatives work fine.
03 - Reheat slowly for the best results.
04 - Skip freezing because of the dairy.

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