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In a pot or Dutch oven heat 1 tablespoon of olive oil, over medium heat. Add the pieces of kielbasa sausage. Fry them for around 4 to 5 minutes until they turn crispy. Take out the sausage using a slotted spoon. Keep it aside.
In that pot put in onion, carrot and celery. Cook them for 5 minutes until they become soft and release their flavors.
Mix in the chopped garlic and red chili flakes. Continue cooking for another minute until the kitchen fills with its delightful aroma.
Include the peeled and cubed potatoes into the pot followed by adding chicken stock. Bring this mixture to a boil then lower the heat to let it simmer with a lid covering the pot. Allow it to simmer for 10 to 12 minutes until the potatoes become tender when pierced with a fork.
To temper the milk take a ladle of soup. Mix it with milk in a measuring jug or bowl. Then pour this mixture back into the pot along with the kielbasa.
Stir in cheddar cheese gradually while continuing to stir until it completely melts into the soup creating a base filled with cheesy goodness.
Let this soup simmer, for 2 to 3 minutes until it thickens slightly.
Finally, incorporate the chopped parsley, add salt and pepper according to your taste and mix it in.
Serve the Kielbasa Potato Soup in bowls and, for a treat you can generously sprinkle some grated cheddar on the top.