• 1 tablespoon extra virgin olive oil
• 1 pound turkey kielbasa, sliced into 1/2-inch slices
• 1/2 cup onion, diced
• 1 medium carrot, peeled and finely diced (about 1/2 cup)
• 1 medium celery stick, finely diced (about 1/2 cup)
• 4 cups chicken stock
• 1 1/2 pounds potatoes, diced into cubes (about 5 cups)
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/2 cup shredded Parmesan cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup freshly chopped parsley

Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the kielbasa slices and sear for 5–6 minutes, stirring occasionally until evenly browned. Remove with a slotted spoon and set aside. In the same pot, add diced onion, carrots, and celery. Sauté for 2 minutes, stirring occasionally. Pour in chicken stock and add the diced potatoes. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the potatoes are tender. Return the browned turkey kielbasa to the pot. Stir in milk, cheddar, and Parmesan cheese. Add salt, garlic powder, and pepper. Reduce heat to low and stir constantly for 5–10 minutes, until the cheeses melt and the soup becomes creamy. Stir in freshly chopped parsley just before serving. Ladle into bowls and enjoy this hearty, comforting soup with crusty bread or crackers.