Sausage Potato Soup

1. 1

   Slice the kielbasa in half then cut each half lengthwise through the middle. Slice each of the 4 pieces into 1/4 inch thick slices.

2. 2

   Brown the kielbasa in a Dutch oven over medium heat, stirring occasionally, until lightly browned. Remove the slices from the pan to a plate. Drain any fat, if necessary. I don't find the need with the turkey kielbasa-there's very little fat left in the pan.

3. 3

   Add the potatoes, onion, frozen corn, chicken broth, celery, carrot, jalapeno, onion powder, garlic powder, salt and pepper to the Dutch oven. Stir to combine. Bring the mixture to a boil over medium-high heat. Reduce the heat, cover and simmer for 15-20 minutes or until the vegetables are tender.

4. 4

   Stir in the creamed corn, milk, reserved kielbasa slices and the shredded cheddar. Cook on low heat, stirring occasionally, to heat through and melt the cheese. Makes 8-10 servings.

5. 5

   Notes:

6. 6

   1. To add a little more sweetness to the soup, I sometimes add 1 1/2 cups peeled chopped parsnips when I add all the other vegetables. They really add a nice touch.

7. 7

   2. Recipe adapted from Quick Cooking magazine January/February 1999.

* Per serving · 4 servings · Values may vary.