Creamy Kielbasa and Potato Soup

Stir in the milk and shredded Parmesan cheese until fully combined.
Return the browned Kielbasa to the pot and let the soup simmer for another 5-7 minutes to heat through.
Taste and adjust seasoning with salt and black pepper as needed.
6. Serve:
Ladle the soup into bowls and garnish with fresh parsley or green onions, if desired.
Serve warm with crusty bread or biscuits for a complete meal.
Tips:
Make It Spicy: Use spicy Kielbasa or add a pinch of red pepper flakes for a kick.
Thicker Soup: Add 1-2 tablespoons of cornstarch mixed with water for a thicker consistency.
Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed.
Enjoy your Creamy Kielbasa and Potato Soup—a comforting and satisfying bowl of goodness! 🥔