Categorized:
- Beef and Pork
- Main Dish
- Soups
Tagged:
- carrots
- celery
- chicken broth
- milk
- olive oil
- onions
- parsley
- potatoes
- sausage
- white cheddar
Creamy Potato Sausage and White Cheddar Soup
Ingredients
- 1 Tbsp olive oil
- 13.5 oz. polish kielbasa sausage, quartered through the length then sliced
- 1 1/3 cups chopped yellow onion
- 1 cup peeled and diced carrots
- 1 cup diced celery
- 2 (14 oz) cans low-sodium chicken broth, or more to thin if desired
- 5 cups 3/4-inch peeled and diced russet potatoes (about 2 lbs)
- 3 Tbsp butter
- 1/4 cup all-purpose flour
- 3 cups milk (I used whole)
- 1 1/2 cups sharp white cheddar cheese
- Salt and freshly ground black pepper
- 3 Tbsp chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium-high heat. Add sausage and cook until browned, tossing occasionally, about 5 minutes.
- Transfer sausage to a plate while leaving rendered fat in pot (there should be about 1 1/2 Tbsp).
- Add onions, carrots and celery to pot and saute 5 minutes. Add in chicken broth and potatoes.
- Bring to a boil then cover, reduce heat to medium-low and simmer until potatoes are tender, about 15 - 20 minutes.
- Meanwhile melt butter in a medium saucepan over medium heat. Add in flour and cook, whisking constantly, 1 minute.
- While whisking slowly pour in milk, then cook stirring constantly until it reaches a boil. Remove from heat.
- Add milk mixture to soup in pot once potatoes are tender, thin with another 1 cup broth if desired. Remove from heat, stir in cheese and sausage then season with salt and pepper to taste.
- Stir in half of the parsley then garnish each serving with remaining parsley.
- Recipe source: inspired by Renee’s Kitchen Adventures
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