Kielbasa and Potato Soup
Heat olive oil in a large Dutch oven or soup kettle over medium-high heat.
Add sliced sausage and cook for 5 to 6 minutes.
Remove the sausage from the Dutch oven and set aside.
In the same pot, add diced onion, minced garlic, carrots, and celery. Cook for 2 minutes.
Pour in chicken stock and add diced potatoes.
Bring to a boil, then reduce heat to medium-low, cover, and cook for 15 minutes.
Return the cooked Kielbasa to the pot. Add milk, Parmesan cheese, and Cheddar cheese. Season with salt and pepper.
Stir well and cook for an additional 10 minutes over medium-low heat until the cheese has melted.
Remove from heat and garnish with chopped parsley.
Serve immediately and savor the goodness!