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

Source: Midwest Living

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Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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; fat 31g; cholesterol 85mg; carbohydrates 24g; sodium 850mg.
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