Description
A hearty soup loaded with smoky kielbasa, tender potatoes, and veggies, finished with off with cheese. This one comes together fast in the Instant Pot and is just as easy in the slow cooker!
Ingredients
Scale
- 1 Tbsp olive oil
- 1 (12 oz) package kielbasa, sliced into quarter inch rounds
- 1/2 cup diced onion
- 4 cups chicken broth
- 1 carrot, peeled and sliced
- 1 celery rib, diced
- 24 oz Russet potatoes, peeled and cut into 1/2 inch cubes
- 5 garlic cloves, minced
- Pinch of red pepper flakes
- 1 Tbsp dried parsley
- 1/2 cup half and half
- 1/2 cup shredded pepper jack cheese
- 1/2 cup shredded cheddar cheese
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the oil and swirl around. Add in the kielbasa and brown until both sides have color. Stir in the onion and sauté for 4 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the carrot, celery, potatoes, garlic, red pepper and parsley.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Temper the half and half by stirring a cup of hot broth into it and then stirring the mixture into the pot.
- Stir in the cheeses. Taste test, salt and pepper to taste. Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and swirl around. Add in the kielbasa and brown until both sides have color. Stir in the onion and sauté for 4 minutes. Transfer to slow cooker.
- Add in the broth, carrot, celery, potatoes, garlic, red pepper and parsley.
- Cover and cook on low for 4 hours.
- Temper the half and half by stirring a cup of hot broth into it and then stirring the mixture into the slow cooker.
- Stir in the cheeses. Taste test, salt and pepper to taste. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker