There’s something about a chill in the air that makes me crave a bowl of something warm and soothing. Like a hug in a bowl, this Creamy Potato Kielbasa and White Cheddar Soup is a comfort food dream—rich, hearty, and with a cheesy kick that takes me back to cozy afternoons spent in my grandma’s kitchen. But hey, don’t just take my word for it, give it a whirl and taste the nostalgia yourself!
Steps
- In a large pot, warm olive oil over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Remove the sausage and set aside, leaving the fat in the pot.
- Add onions, carrots, and celery to the pot and sauté for 5 minutes. Pour in chicken broth and add potatoes, then bring to a boil. Cover the pot, lower the heat to medium-low, and cook until the potatoes are tender, about 15 to 20 minutes.
- While the soup simmers, melt butter in a medium saucepan over medium heat. Add flour and whisk continuously for 1 minute.
- Gradually whisk in the milk, stirring constantly until the mixture boils. Remove from heat once it reaches a boil.
- Combine the milk mixture into the soup pot once the potatoes are soft. Add an extra cup of broth if you prefer a thinner consistency.
- Remove the pot from heat and stir in the cheese and cooked sausage. Season the soup with salt and pepper to taste.
- Mix in half of the parsley into the soup, and use the remaining parsley to garnish each serving before enjoying.
Ingredients
- Olive oil
- 1 lb Polish kielbasa sausage
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 medium russet potatoes, peeled and diced
- 4 cups low-sodium chicken broth
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups sharp white cheddar cheese, shredded
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Nutritional Values
Calories 3702 | Calories from Fat 2106 | Fat 234g | Saturated Fat 108g | Cholesterol 594mg | Sodium 5502mg | Potassium 6918mg | Carbohydrates 246g | Fiber 18g | Sugar 54g | Protein 156g | Vitamin A 26280IU | Vitamin C 89.4mg | Calcium 2406mg | Iron 18mg
FAQ
- Can I substitute turkey kielbasa for beef and pork sausage in this recipe?
- Yes, you can use turkey kielbasa as a lighter alternative to beef and pork sausage in this soup. It offers a different flavor profile while still complementing the creamy and cheesy elements.
- What type of cheese is best for this potato sausage soup?
- Sharp white cheddar cheese is recommended for this recipe. Its bold flavor pairs well with the savory elements of the sausage and the creaminess of the soup.
- How can I make this soup healthier?
- To make the soup a bit healthier, consider using turkey kielbasa instead of pork or beef sausage, and opt for a lower-fat milk. You can also reduce the amount of cheese or use a low-fat version, although this may alter the taste and texture slightly.
- Can this soup be prepared in advance and reheated?
- Yes, this soup can be made ahead of time and reheated when needed. Just store it in an airtight container in the refrigerator and heat gently on the stove, stirring occasionally, to maintain its creamy consistency.
- Is it possible to freeze this soup?
- While the soup can be frozen, keep in mind that the texture may change slightly once thawed due to the presence of dairy. If you plan to freeze it, consider leaving out the cheese and adding it fresh when reheating.
Tips
- Brown the Sausage Thoroughly: When cooking the sausage, ensure it is browned well for about 5 minutes. This step adds depth to the flavor and helps to render out the fat, which enhances the overall taste of the soup.
- Simmer Potatoes Until Tender: After adding the chicken broth and potatoes, bring the mixture to a boil, then reduce heat and let it simmer. This ensures the potatoes become tender and the flavors meld together perfectly.
- Whisk Slowly When Adding Milk: When incorporating the milk into the roux, pour it slowly while whisking constantly. This technique prevents lumps and ensures a smooth and creamy texture for the soup.
- Adjust Consistency with Broth: If you prefer a thinner soup, feel free to add an additional cup of chicken broth after mixing in the milk mixture. This allows you to customize the soup’s thickness to your liking.
Equipment
- Large Pot – A big enough pot to accommodate the soup ingredients.
- Medium Saucepan – For preparing the milk and flour mixture.
- Whisk – For ensuring a smooth milk and flour mixture.
- Ladle – Useful for serving the soup.
