Description
A comforting, rustic soup that brings together tender russet potatoes, savory beef kielbasa, and a velvety cheese-infused broth. This slow-cooker meal is designed for busy households, offering a nutritious, hands-off dinner that warms the soul. With the addition of carrots and aromatic spices, this hearty bowl provides a perfect balance of protein and grounding vegetables.
Ingredients
12 oz beef kielbasa sausage, sliced into rounds
2 small russet potatoes, diced
2 cups chicken bone broth
1 cup vegetable stock
2 medium carrots, sliced
1 small yellow onion, diced
1/2 tsp dried thyme
1/2 tsp sea salt
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1 cup heavy cream
3 Tbsp all-purpose flour
8 oz sharp cheddar cheese, freshly shredded
Instructions
Place the sliced kielbasa, potatoes, carrots, and onion into the slow cooker.
Add the chicken bone broth, vegetable stock, dried thyme, salt, cayenne pepper, and garlic powder.
Stir the ingredients gently to combine.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until vegetables are fork-tender.
In a small bowl, whisk the flour into the heavy cream until smooth.
Pour the cream mixture and the shredded cheddar cheese into the slow cooker.
Stir thoroughly and cook on high for an additional 15-20 minutes until the soup is thickened and the cheese is fully melted.
Notes
Always shred your own cheese from a block for a smoother melting consistency. Substitutes for beef kielbasa can include turkey sausage if preferred. Store leftovers in an airtight container in the refrigerator for up to 3 days.