Instructions:
Cook the Kielbasa: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the kielbasa and cook for 4-5 minutes, or until slightly crispy. Remove and set aside.
Sauté the Vegetables: In the same pot, add the onion, carrot, and celery. Cook for 5 minutes, or until softened.
Add Flavorings: Stir in the garlic and red chili flakes, and cook for another minute.
Combine Ingredients: Add the potatoes and chicken stock to the pot. Bring to a boil, then reduce heat and simmer, covered, for 10-12 minutes, or until the potatoes are tender.
Add Milk and Kielbasa: Temper the milk by mixing a ladle of hot soup with it. Pour the tempered milk into the pot, along with the cooked kielbasa.
Melt the Cheese: Stir in the grated cheddar cheese until melted.
Thicken and Season: Simmer for 2-3 more minutes, or until the soup thickens slightly. Stir in the fresh parsley and season with salt and pepper to taste.
Serve: Divide the soup into bowls and serve immediately, with additional grated cheddar cheese on top, if desired.
