This rich, satisfying sausage and potato soup is perfect for fall and winter dinners.




  • In a 4-quart Dutch oven, cook onion and celery in hot butter or margarine until tender. Stir in flour, Worcestershire sauce and mustard; cook and stir for 2 minutes more. Carefully stir in broth.

  • Add potatoes, carrots, and kielbasa. Bring to boiling. Reduce heat and simmer, covered, for about 20 minutes or until potatoes are tender.

  • Stir in milk. Heat and stir until mixture almost comes to a boil. Reduce heat. Add the 3 cups cheese and the 1/4 teaspoon pepper; cook and stir until cheese is melted. Ladle into soup bowls. Sprinkle with more cheese or pepper, if you like. Makes 6 to 8 servings.


Trim the sodium by using reduced-sodium chicken broth.

Nutrition Facts

453 calories; 31 g total fat; 85 mg cholesterol; 850 mg sodium. 24 g carbohydrates;