This is a super simple soup to toss together. Perfect for starting in the morning, cooking for the day and then finishing it off right before serving with a little cheese and cream.

Perfect for cold day as it will warm you right up. My husband loves these thick and hearty soups and said “yep, this is a keeper”.

I think he is a keeper for being willing to try some of my crazy recipes. This one was totally made up based on ingredients I had on hand. Potatoes are a given, we always have those on hand, and when Kielbasa goes on sale for $1.50-$2.00 a package I buy a few and toss them in the freezer for quick meals. Everything else was just stuff I had.

I hope you enjoy!

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Crock-Pot Potato & Kielbasa Chowder

Rating: 51

Prep Time: 15 minutes

Cook Time: 10 hours

Total Time: 10 hours, 15 minutes

Yield: 8-10 Servings

Crock-Pot Potato & Kielbasa Chowder

Ingredients

1 Medium Onion, Chopped
1 Clove Garlic, Minced
1 (32 Oz.) Carton Chicken Broth
6 -8 Medium Potatoes, Peeled & Diced
2 Cups Frozen Corn
1 (16 Oz.) Fully Cooked Kielbasa, sliced into 1/4 inch slices (I used Hillshire Farms brand)
1 Bay Leaf
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Freshly Ground Black Pepper
8 Oz. Shredded Sharp Cheddar Cheese
1 Cup Heavy Whipping Cream

Instructions

  1. In a 6 quart crock-pot add all of the ingredients except the cream and cheese.
  2. Stir to combine.
  3. Cover and cook on low 8-10 hours or on high 5-6 hours or until the potatoes are fork tender.
  4. Remove the lid and fish out the bay leaf and discard.
  5. Add the shredded cheddar cheese and cream to the soup and stir to combine and melt the cheese.
  6. Serve with a nice fresh salad and some crunchy bread to sop up the soup juices and enjoy!

Notes

To lower the calories you could easily substitute half & half for the cream, use low-fat or fat free cheese and a turkey kielbasa.

http://crockpotladies.com/recipe-categories/soups-stews/crockpot-potato-kielbasa-chowder/


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