Veggie-Sausage Cheese Soup |
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Prep Time: 55 Minutes Cook Time: 0 Minutes |
Ready In: 55 Minutes Servings: 16 |
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I took this soup to a potluck at work, where it was well received...and was the only dish prepared by a guy! The great combination of textures and flavors had everyone asking for the recipe.Richard Grant, Hudson, New Hampshire Ingredients:
2 medium onions, finely chopped |
1 each medium green and sweet red peppers, chopped |
2 celery ribs, chopped |
1 tablespoon olive oil |
4 garlic cloves, minced |
1 pound johnsonville® polish kielbasa sausage or polish sausage, cut into 1/4-inch slices |
2 medium potatoes, diced |
1 can (14-3/4 ounces) cream-style corn |
1 can (14-1/2 ounces) chicken broth |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
2 medium carrots, sliced |
1 cup whole kernel corn |
1 cup sliced fresh mushrooms |
1 tablespoon worcestershire sauce |
1 tablespoon dijon mustard |
1 tablespoon dried basil |
1 tablespoon dried parsley flakes |
1/2 teaspoon pepper |
2 cups (8 ounces) shredded sharp cheddar cheese |
1 can (12 ounces) evaporated milk |
Directions:
1. In a large skillet, saute the onions, peppers and celery in oil until tender. Add garlic; cook 1 minute longer.
2. Transfer to a 5-qt. slow cooker. Stir in the sausage, potatoes, cream-style corn, broth, soup, carrots, corn, mushrooms, Worcestershire sauce, Dijon mustard and seasonings.Cover and cook on low for 6-8 hours or until vegetables are tender.
3. Stir in cheese and milk. Cook on low 30 minutes longer or until cheese is melted. Stir until blended. Yield: 16 servings (4 quarts).
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