Ingredients
- 1/4 1/4 1/4 cup butter
- 1 1 1 large onion, halved and thinly sliced
- 1 1 1 cup sliced celery (2 stalks)
- 1/4 1/4 1/4 cup flour
- 2 2 2 teaspoons Worcestershire sauce
- 3/4 3/4 3/4 teaspoon dry mustard
- 1 1 can 1 (14.5-ounce) can chicken broth
- 3 3 3 cups peeled and cubed potatoes
- 8 8 1/4 ounces cooked kielbasa, sliced 1/4 inch thick
- 1 1 1 cup carrots, chopped
- 3 1/4 3 1/4 1/4 cups milk
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- 3 3 3 cups sharp cheddar cheese, shredded
- Shredded sharp cheddar cheese and ground black pepper for garnish
Details
Servings 6
Preparation time 15mins
Cooking time 35mins
Preparation
Step 1
In a 4 quart Dutch oven heat butter over medium heat until melted. Add onion and celery; cook until vegetables are tender; stirring occasionally. Stir in flour, Worcestershire sauce, and dry mustard. Cook and stir for 2 minutes more. Gradually stir in broth.
Add potatoes, kielbasa, and carrots. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until potatoes are tender.
Stir in milk and the ¼ teaspoon pepper. Cook and stir until mixture nearly comes to boiling; reduce heat. Gradually add the 3 cups cheese, stirring until cheese is melted. If desired, sprinkle each serving with additional cheese and/or pepper.
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