The air is frigid. The stars seem brighter than ever. You’re wrapped up in a blanket by the fire. You don’t just need a meal; you need a dish that will warm you from the inside! Cold Night Soup is precisely that. Swimming in a creamy chicken broth, you’ll find fluffy potatoes, spicy, savory kielbasa, and melty cheese: everything you need to nourish body and soul when there’s a chill. Garden vegetables round out this hearty, simmering soup. Cold Night Soup puts a stop to cold nights… there’s only comfy nights from here on out!
Ingredients
- 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
Directions
Step 1 –In a large sauce, cook the kielbasa over medium heat until lightly browned, about 5 minutes.
Step 2 –Drain the fat from the saucepan and transfer the kielbasa to a plate.
Step 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.
Step 4 –Bring the mixture to a boil.
Step 5 –Reduce the heat to low.
Step 6 –Cover and simmer the soup until the vegetables are tender, about 15 minutes.
Step 7 –Add the milk, the cheese, the parsley, and the kielbasa.
Step 8 –Cook and stir the soup over low heat until the cheese is melted and the soup is heated through, about 5 minutes.
Step 9 –Serve.