Midwest Kielbasa Cheesy Potato Soup
 
Ingredients
  • 1 large onion, halved lengthwise and thinly sliced
  • 1 cup sliced celery
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 teaspoons Worcestershire sauce
  • ¾ teaspoon dry mustard
  • 1 can (14-1/2 ounces) chicken broth
  • 3 cups peeled and cubed potatoes
  • 1 cup chopped carrots
  • 8 ounces fully cooked kielbasa, halved and sliced ¼-inch thick
  • 3 cups whole or 2% milk
  • 3 cups shredded sharp cheddar cheese (about 12 ounces)
  • Salt and freshly ground black pepper to taste
  • Crushed red pepper flakes to taste (optional)
  • Parsley sprigs or celery leaves for garnish (optional)
Instructions
  1. 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.
  2. Add potatoes, carrots, and kielbasa. Bring to boiling; reduce heat and simmer, covered, for 15-20 minutes or until potatoes are tender.
  3. 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/