Prep: 20 minutes
Cook: 40 minutes • Serves: 14
2 celery ribs, chopped
2 medium Market 32 carrots, chopped
1 small white onion, chopped
2 cups thinly sliced green cabbage
2 garlic cloves, minced
1 package (14 ounces) Polish kielbasa, thinly sliced crosswise
3 medium Market 32 russet potatoes, peeled and cut into 1-inch pieces
6 cups PICS reduced sodium chicken broth
1 cup PICS whole milk
2 tablespoons PICS cornstarch
1 cup PICS shredded sharp Cheddar cheese plus additional for garnish (optional)
1/2 cup PICS sour cream plus additional for garnish (optional)
1/4 teaspoon PICS ground black pepper
Chopped fresh Market 32 parsley for garnish (optional)
1. In large saucepot, heat oil over medium-high heat. Add celery, carrots and onion; cook 4 minutes, stirring occasionally. Add cabbage; cook 2 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring occasionally. Add kielbasa; cook 3 minutes or until vegetables are almost tender, stirring occasionally. Stir in potatoes and broth; heat to a simmer. Reduce heat to medium-low; cover and cook 20 minutes or until potatoes are tender, stirring occasionally.
2. In medium bowl, whisk milk and cornstarch; stir into soup. Increase heat to medium; cover and cook 5 minutes or until slightly thickened, stirring occasionally. Stir in cheese, sour cream and pepper. Makes about 14 cups.
3. Serve soup garnished with cheese, sour cream and/or parsley, if desired.
Approximate nutritional values per serving (1 cup):
251 Calories, 14g Fat, 4g Saturated Fat, 46mg Cholesterol, 918mg Sodium,
18g Carbohydrates, 2g Fiber, 5g Sugars, 0g Added Sugars, 11g Protein