Parsley sprigs or celery leaves for garnish (optional)
Instructions
In a Dutch oven cook onion and celery in butter over medium heat until tender. Stir in flour, Worcestershire sauce and dry mustard. Cook and stir for 2 minutes. Gradually stir in chicken broth until blended.
Add potatoes, carrots, and kielbasa. Bring to boiling; reduce heat and simmer, covered, for 15-20 minutes or until potatoes are tender.
Gradually stir in milk. Heat and stir until mixture almost comes to a boil. Reduce heat and gradually add cheese, stirring after each addition until cheese is melted. Taste for salt, pepper, and red pepper flakes, if using. Ladle soup into bowls and garnish if desired. Serves 6-8.
Recipe by The Culinary Cellar at https://theculinarycellar.com/midwest-kielbasa-cheesy-potato-soup/