Ingredients
1tbspolive oil
13 1/2 ozpolish kielbasa sausage quartered through the length then sliced
1 ⅓cupschopped yellow onion
1cuppeeled and diced carrots
1cupdiced celery
14ozlow-sodium chicken broth
5 cupsrusset potatoespeeled and diced in 3/4 inches
3tbspbutter
¼cupall-purpose flour
3cupsmilk
1 ½cupssharp white cheddar cheese
salt
freshly ground black pepper
3tbspfresh parsleychopped
Preparation
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 ½ 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 to 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.
