How To Make Creamy Potato Kielbasa and White Cheddar Soup
Kielbasa means Polish sausage and for this recipe, we turn it into a creamy and hearty soup filled with potatoes, carrots and cheese.
- 1tbspolive oil
- 13 1/2 ozpolish kielbasa sausage quartered through the length then sliced
- 1 ⅓cupschopped yellow onion
- 1cuppeeled and diced carrots
- 1cupdiced celery
- 14ozlow-sodium chicken broth
- 5 cupsrusset potatoespeeled and diced in 3/4 inches
- ¼cupall-purpose flour
- 1 ½cupssharp white cheddar cheese
- freshly ground black pepper
- 3tbspfresh parsleychopped
Heat olive oil in a large pot over medium-high heat. Add sausage and cook until browned, tossing occasionally, about 5 minutes.
Transfer sausage to a plate while leaving rendered fat in pot (there should be about 1 ½ tbsp.).
Add onions, carrots and celery to pot and saute 5 minutes. Add in chicken broth and potatoes.
Bring to a boil then cover, reduce heat to medium-low and simmer until potatoes are tender about 15 to 20 minutes.
Meanwhile melt butter in a medium saucepan over medium heat. Add in flour and cook, whisking constantly, 1 minute.
While whisking slowly pour in milk, then cook stirring constantly until it reaches a boil. Remove from heat.
Add milk mixture to soup in pot once potatoes are tender, thin with another 1 cup broth if desired. Remove from heat, stir in cheese and sausage then season with salt and pepper to taste.
Stir in half of the parsley then garnish each serving with remaining parsley.
- Calories: 1523.73kcal
- Fat: 73.92g
- Saturated Fat: 36.95g
- Trans Fat: 1.85g
- Monounsaturated Fat: 21.66g
- Polyunsaturated Fat: 6.10g
- Carbohydrates: 150.65g
- Fiber: 9.60g
- Sugar: 16.47g
- Protein: 64.91g
- Cholesterol: 205.10mg
- Sodium: 2017.55mg
- Calcium: 1141.13mg
- Potassium: 1655.37mg
- Iron: 8.92mg
- Vitamin A: 650.61µg
- Vitamin C: 24.64mg
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