Step 1

Heat the oil in a large pot or Dutch oven and fry the kielbasa for 4-5 minutes over medium heat until slightly crispy. Remove the sausage with a slotted spoon and set it aside.

Step 2

Add the onion, carrot and celery to the same oil you cooked the kielbasa in and cook for 5 minutes until softened.

Step 3

Stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant.

Step 4

Add the potatoes and chicken stock to the pot and bring to a boil. Lower the heat and simmer for 10-12 minutes, covered with a lid, until the potatoes are fork-tender.

Step 5

Take a ladle of soup and mix it with the milk in a measuring jug or bowl to temper it. Pour the mixture into the pot, then add the cooked kielbasa.

Step 6

Add the cheddar cheese and stir until completely melted.

Step 7

Simmer the soup for 2-3 more minutes until it thickens some more, then stir in the parsley. Season to taste, then divide into bowls and serve with extra grated cheddar on top if you like.