When soup season is in full swing this is the hearty meal in a bowl I turn to for lunch or dinner. Cheddar Sausage Soup is a winner!
Course dinner, lunch, Soup
Cuisine American
Keyword keilbasa, soup
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 10
Calories 451kcal
Author The Kellie Kitchen
Ingredients
2tbspbutter
1cuponionthinly sliced
1cupcelerychopped
16ozkielbasafully cooked Polish sausage, sliced 1/4 inch thick
1tbspWorcestershire sauce
1tspdry mustard
3cupschicken broth
3cupscauliflower florets
1cupcream
3cupssharp cheddar cheeseshredded (12 ounces)
¼tspblack pepper
Salt to taste
½tspglucomannanoptional thickener
Shredded sharp cheddar cheese or coarsely ground pepperoptional
Instructions
In a large Dutch oven, cook onion and celery in hot butter until tender, about 2-3 minutes. Stir in sliced kielbasa to start to brown on all sides, about 2-3 minutes.
Next stir in Worcestershire sauce and dry mustard and cook for 2 minutes more. Next, add in cauliflower and then carefully stir in chicken broth.
Bring to boiling and then reduce heat and simmer, covered, for about 10 minutes or until cauliflower is tender.
Stir in cream. Heat and stir until the mixture almost comes to a simmer again. Add the 3 cups cheese and the 1/4 teaspoon pepper; cook and stir until the cheese is melted.
Taste for seasoning and add a touch of salt if needed. If you want your soup to be slightly thicker you can add ¼-½ tsp glucomannan at this time.
If you want your soup to be slightly thicker you can add ¼-½ tsp glucomannan at this time. I like my soups to be thicker, so I do not skip this step.
Ladle into soup bowls. Sprinkle with more cheese or pepper, if you like. Makes 8-10 servings.
Notes
Nutrition calculations are based on 10 servings of this soup.