leeks, halved lengthwise and cut into 1/8-inch-thick slices, white and pale green parts only
celery rib, thinly sliced
new potatoes, washed and quartered
(14-1/2 oz. each) chicken broth
corn, thawed if frozen
freshly ground pepper
kielbasa sausage, cut into 1/4-inch-thick slices
Melt butter in a Dutch oven. Add leeks and celery and cook over medium heat, stirring frequently, 5 to 7 minutes. Add potatoes and broth; cover and simmer until potatoes are almost tender, about 10 minutes. Stir in corn, milk, cream, salt, and pepper, and nutmeg and cook until potatoes are very tender, about 10 minutes more.
Meanwhile, cook sausage in a large skillet over medium heat, stirring constantly, until edges brown. Stir sausage into soup just before serving. Makes 8 cups.
- Fat, total(g)19,
- sat. fat(g)8,
- Percent Daily Values are based on a 2,000 calorie diet