1 tablespoon olive oil

1 pound kielbasa, cut into ½ inch pieces

2 garlic cloves, minced

½ cup yellow onion, finely diced

½ cup carrots, peeled and finely diced (about 2 large carrots)

½ cup celery, finely sliced (about 2–3 stalks)

4 cups chicken stock

1 ½ pounds potatoes, cut into cubes

2 cups heavy cream or whole milk

2 cups shredded cheddar cheese

½ cup shredded parmesan cheese

½ teaspoon kosher salt

¼ teaspoon black pepper

¼ cup chopped parsley

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Heat olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the kielbasa and cook for 5-6 minutes, stirring frequently until it becomes crispy and browned. Remove the sausage from the pot using a slotted spoon and set it aside.
In the same pot, add the minced garlic, diced onions, carrots, and celery. Sauté for 2 minutes, or until the vegetables soften.
Pour in the chicken stock and add the cubed potatoes. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and cook for about 15 minutes, or until the potatoes are fork-tender.
Return the cooked kielbasa to the pot. Stir in the heavy cream (or milk), cheddar cheese, parmesan cheese, kosher salt, and black pepper. Continue to cook on low heat for an additional 5-10 minutes, or until the cheese has fully melted and the soup is creamy.
Stir in the chopped parsley just before serving.