Kielbasa Potato Soup

By srumbel

It's chock full of hunky potatoes, slices of kielbasa, chopped carrots and celery, and sweet golden corn kernels ... with a bit of milk and cheddar to make it creamy. It's tasty, hearty, and filling ... without being too heavy or rich. As a bonus ~ it can be on the table in around 35 minutes. Score.
Read more at http://www.thekitchenismyplayground.com/2014/01/kielbasa-potato-soup.html#cpIgPm3u4vGHeF9Z.99

Ingredients

• 1 T. olive oil
• 1 (13 oz.) fully cooked kielbasa
• 1 medium onion, diced
• 6 medium yellow potatoes, peeled and cubed
• 2 c. frozen corn kernels, thawed
• 1 stalk celery, sliced
• 1 medium carrot, chopped
• 2 c. chicken broth
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 c. milk
• 1 c. shredded cheddar cheese
• 1 tsp. minced parsley
• Read more at http://www.thekitchenismyplayground.com/2014/01/kielbasa-potato-soup.html#cpIgPm3u4vGHeF9Z.99

Preparation

Step 1

Slice kielbasa and then cut slices in half. Place olive oil in a large saucepan and heat over medium-high heat. Brown kielbasa in olive oil, about 4 to 5 minutes; drain and set aside in a bowl.
In the same saucepan, saute onion over medium heat until softened, about 3 minutes. Add potatoes, corn, celery, carrot, broth, garlic powder, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Add milk, cheese, parsley, and kielbasa. Cook and stir over low heat until heated through and cheese is melted, about 2 to 3 minutes.

Read more at http://www.thekitchenismyplayground.com/2014/01/kielbasa-potato-soup.html#cpIgPm3u4vGHeF9Z.99