peg's creamy kielbasa & veggie soup

   
My Creamy Kielbasa & Veggie Soup is a must-have, especially for the winter!  A bigger bowl of it can be eaten as a dinner alone, say with some bread (Tom just found us Vanilla Brioche, Marketside Brand at Walmart). Or it can be enjoyed as a cup & be an accompaniment to almost any meal you have planned! The other really nice thing about this soup is that you can choose any kind of Kielbasa - beef, pork or turkey. My favorite splurge for veggies is the potatoes! It's also sort of Slovak because Kielbasa shows up in plenty of my Mom's old recipes!

INGREDIENTS
3 red potatoes, peeled & cut into bite-size chunks
1 cup diced celery/onions (I can purchase already diced from my local Vons)
1 tablespoon minced garlic
32 ounces chicken broth
1 cup water
10.5 ounces cream of mushroom soup
12 ounces Kielbasa sausage, sliced into bite-size chunks

DIRECTIONS    
Spray large pot with Pam & put over medium heat. Add potatoes, celery/onion, garlic, broth & water. Bring to a boil, then reduce heat & simmer until potatoes are tender, about 15 minutes. Stir in cream of mushroom soup & Kielbasa. Continue to simmer until heated through & slightly thickened, about 30-45 minutes. Season with chives, salt and pepper. Serve hot with the bread.

God Bless, Peg
“If you’re going through hell, keep going.”    --  Winston Churchill