I love soup as much as Carol does and when she told me about this one I hoped she would share this wonderful recipe.
Many thanks my friend!!!!
I have a feeling you all have come to the conclusion that we eat a LOT of soup in this house....and you'd be right! I make a batch of homemade soup every week, especially during the winter. That's why I love having a rotation of different recipes to pull from.
I've been making this soup for years-ever since the magazine came in the mail. When Bob saw the photo of it and read the ingredient list, he thought we should give it a try.
I'll admit-I'm not a big fan of kielbasa, but I don't mind turkey kielbasa. It's got a milder flavor than regular kielbasa-at least I think so. I bet any smoked sausage would work well in this recipe.
Soup just isn't soup for me without chopped onions, so in they went to the mix along with jalapeno that I needed to use up. Since I had them in the crisper drawer, I peeled and diced some fresh parsnips too.
Once everything is sliced and diced, this soup goes together in no time at all.
I've been on a mission to use up cans of things from my shelves and saw an errant can of creamed corn. Since the bag of frozen corn didn't give me QUITE the 3 cups of frozen corn I needed, I decided to use the creamed corn too.
We absolutely adore this soup. It's hearty and loaded with flavor. The parsnips add a nice touch of background sweetness that we really enjoyed. I also like the touch of creaminess that the creamed corn added too. That ingredient has been added to my copy of the recipe and will be a regular addition every time I make this from now on.
This made plenty for us to have a nice big bowl on the night I made it, then lunches were covered for quite a few days after. As with most soups, stews and chowders, the longer this sits, the better it tastes.
I served this with something a little different on the side....savory Parmesan Chive Pizzelles. Talk about a tasty treat! Never in my wildest dreams did I think of making pizzelles savory-but I'm sure glad I found a recipe for them. They're the perfect side kick to this delicious soup and would be fantastic with any soup, or even pasta. I'll share the recipe on a separate post.
Thanks so much for having me guest post, Linda--let's have some soup! :)
SAUSAGE POTATO SOUP
(Source: adapted from Quick Cooking January February 1999-original recipe found HERE)
1 (13 oz.) pkg. turkey kielbasa OR regular kielbasa
3 c. peeled, cubed potatoes
1 1/4 c. finely chopped onion
3 c. frozen corn
3 1/2 c. chicken broth
1 c. chopped celery
1 1/2 c. peeled, chopped carrot
1 1/2 c. peeled, chopped parsnips, optional
1 large jalapeno, ribs and seeds removed, finely diced
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 (14.75 oz.) can cream corn
3 c. milk
1 1/2 c. (generous) shredded cheddar cheese
Slice the kielbasa in half then cut each half lengthwise through the middle. Slice each of the 4 pieces into 1/4" slices.
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.
Add the potatoes, onion, frozen corn, chicken broth celery, carrot, parsnips (if using), 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.
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.