Creamy Potato Sausage and White Cheddar Soup
Ingredients
-
1
Tbsp
olive oil
-
13.5
oz.
polish kielbasa sausage
-
1 ⅓
cups
chopped yellow onion
-
1
cup
peeled and diced carrots
-
1
cup
diced celery
-
2
cans (14 oz)
low-sodium chicken broth
-
5
cups
3/4-inch peeled and diced russet potatoes
-
3
Tbsp
butter
-
¼
cup
all-purpose flour
-
3
cups
milk
-
1 ½
cups
sharp white cheddar cheese
-
to taste
salt
-
to taste
freshly ground black pepper
-
3
Tbsp
chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium-high heat and cook the sausage until browned, then transfer to a plate.
- Add onions, carrots, and celery to the pot and sauté for 5 minutes.
- Add chicken broth and potatoes, bring to a boil, then cover and simmer until potatoes are tender, about 15-20 minutes.
- In a separate saucepan, melt butter, add flour, and cook while whisking for 1 minute.
- Slowly pour in milk while whisking, then cook until it reaches a boil and remove from heat.
- Once potatoes are tender, add the milk mixture to the soup, thinning with more broth if desired.
- Stir in cheese and sausage, then season with salt and pepper to taste.
- Add half of the parsley and garnish each serving with the remaining parsley.
Nutrition Facts (estimated)
Servings
6
Calories
617
Total fat
39g
Total carbohydrates
41g
Total protein
26g
Sodium
917mg
Cholesterol
99mg
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