Cold Night Soup


  • 1/2 pound smoked kielbasa, diced
  • 6 medium potatoes, peeled and cubed
  • 2 cups frozen corn
  • 1 1/2 cups chicken broth
  • 1 celery rib, sliced
  • 1/4 cup carrot, sliced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups whole milk
  • 2/3 cup cheddar cheese, shredded
  • 1 teaspoon fresh parsley, minced


  1. In a large sauce, cook the kielbasa over medium heat until lightly browned, about 5 minutes.
  2. Drain the fat from the saucepan and transfer the kielbasa to a plate.
  3. In the same pan, combine the potatoes, the corn, the broth, the celery, the carrots, the garlic powder, the onion powder, the salt, and the pepper.
  4. Bring the mixture to a boil.
  5. Reduce the heat to low.
  6. Cover and simmer the soup until the vegetables are tender, about 15 minutes.
  7. Add the milk, the cheese, the parsley, and the kielbasa.
  8. Cook and stir the soup over low heat until the cheese is melted and the soup is heated through, about 5 minutes.
  9. Serve.

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