Smoked kielbasa, velvety potatoes, colorful veggies and ribbons of melted cheddar are what make this sausage potato soup a perfect 30-minute dinner for your fall dinner rotation.
Ingredients
1/2 pound smoked kielbasa, diced
6 medium potatoes, peeled and cubed
2 cups frozen corn
1-1/2 cups chicken broth
1 celery rib, sliced
1/4 cup sliced carrot
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups whole milk
2/3 cup shredded cheddar cheese
1 teaspoon minced fresh parsley
Instructions
1Cook sausage and vegetables
2In a large saucepan, cook the diced kielbasa over medium heat until it's lightly browned, about five minutes. Drain any oil and set the browned kielbasa aside. In the same pan, add the potatoes, corn, broth, celery, carrots and seasonings. Bring the soup to a boil. Editor's Tip: Be sure to scrape up any of the flavorful browned bits at the bottom of the pan (the fond) once you've added the broth and vegetables.
3Simmer and serve
4Reduce the heat, cover the pan, and simmer the soup until the vegetables are tender, about 15 minutes. Add the milk, cheese, parsley and sausage. Continue to cook and stir the soup over low heat until the cheese is melted and the soup is heated through, about five minutes.
