Hot-Stuff Kielbasa-Cheese Soup
This rich, satisfying sausage and potato soup is perfect for fall and winter dinners.
Ingredients
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1 large onion, halved lengthwise and thinly sliced
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1 cup sliced celery
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1/4 cup butter or margarine
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1/4 cup all-purpose flour
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2 teaspoons Worcestershire sauce
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3/4 teaspoon dry mustard
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1 14-1/2-ounce can chicken broth*
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3 cups peeled and cubed potatoes
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1 cup chopped carrots (2 medium)
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8 ounces fully cooked kielbasa (Polish sausage), sliced 1/4 inch thick
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3-1/4 cups milk
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3 cups shredded sharp cheddar cheese (12 ounces)
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1/4 teaspoon coarsely ground pepper
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Shredded sharp cheddar cheese or coarsely ground pepper (optional)
Directions
1.
In a 4-quart Dutch oven, cook onion and celery in hot butter or margarine until tender. Stir in flour, Worcestershire sauce and mustard; cook and stir for 2 minutes more. Carefully stir in broth.
2.
Add potatoes, carrots, and kielbasa. Bring to boiling. Reduce heat and simmer, covered, for about 20 minutes or until potatoes are tender.
3.
Stir in milk. Heat and stir until mixture almost comes to a boil. Reduce heat. Add the 3 cups cheese and the 1/4 teaspoon pepper; cook and stir until cheese is melted. Ladle into soup bowls. Sprinkle with more cheese or pepper, if you like. Makes 6 to 8 servings.
Note
Trim the sodium by using reduced-sodium chicken broth.
Nutrition information
Calories 453, Total Fat 31 g, Cholesterol 85 mg, Sodium 850 mg, Carbohydrate 24 g.
Percent Daily Values are based on a 2,000 calorie diet
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