Place the Olive Oil in the bottom of the crock pot, and turn the crock pot on high.
Slice the Kielbasa, and place in the bottom of the crock pot. Cube the Potatoes, and place them on top of the Kielbasa.
Sprinkle the Garlic salt, Seasoned Salt, and Seasoned Pepper on the Potatoes. Chop the onion and place on top of Potatoes.
Peel and slice the Carrots, and put them on top of the Onion. Wash and slice the Celery, and place on top of the carrots.
Leave the layered ingredients in the crock pot for about 2 hours. When the two hours is up, Stir all ingredients together.
Boil the 6 cups of water, and add the Bullion cubes, and let them dissolve. Pour the Chicken Bullion in the crock pot.
Add the Milk, Cheddar Cheese Soup, Parmesan Cheese, and Parsley, and stir all together. Let the soup cook for 3 to 4 hours.
Grab a small dish, and taste the soup. If it needs more salt, or pepper, add it, and allow the soup to cook for another 30 minutes.
Serve in bowls, or large soup cups with Cornbread. Enjoy!