Hot-Stuff Kielbasa-Cheese Soup

I was looking for something to do with leftover kielbasa and this soup hit the spot perfectly! I changed it a little bit based on what I had and I think my additions are worth noting.

I sautéed the sausage until it was a little brown, then added the sliced onions, celery, and sliced cabbage (because I had some in my fridge I had to use up), then the garlic and flour. I didn't bother taking anything out of the pan, just sprinkled the flour over everything and cooked it until the flour smell was gone. Then I added about four cups of chicken broth and the carrots and potatoes, then let cook until both were tender. Instead of cooking with milk, I just added a bit of heavy cream at the end with the cheese. Along with the ground mustard I added a pinch of cayenne too and I think it added that little something that brought it over the top.

The whole family ate it without complaint and even went back for seconds! Will definitely be making again. (:

This soup was just terrific, cheeses and hearty, perfect on a February evening. I followed the ingredients precisely, but changed the cooking instructions because 15 oz. of broth is not enough liquid for the 1/4 cup of flour. This will burn and stick to the bottom of your pot.

Here is what I did:
Melt 3 TBSP butter in Dutch oven over medium high heat, add mire poix ( carrots celery and onion) and sweat for 10 minutes. Add flour and mustard powder and let cook for a few minutes. Add all remaining ingredients except cheese and bring just to a simmer, reduce heat to low and cover with a lid. Cook for 30 to 45 minutes until potatoes are tender, stirring occasionally to keep from sticking to bottom. Add grated cheese and adjust seasoning with salt and pepper.