Creamy Potato Kielbasa and White Cheddar Soup Traci Kenworth Adapted from http://www.cookingclassy.com Ingredients: 1 T. olive oil Polish Kielbasa sausage, cut into pieces 1 c. baby carrots, diced 1 c. celery, diced 2 c. chicken broth, or more to thin 5 c. diced potatoes 3 T. butter ¼ c gluten-free flour 3 c. milk (I used 2 %) 1 ½ c. white cheddar cheese Salt and pepper Parsley Heat olive in soup pan and add sausage to cook about five minutes. Transfer to a plate. Leave fat in pot. Add carrots and celery to pot and saute five minutes. Add broth and potatoes. Bring it to a boil and reduce heat to simmer until potatoes tender, forty minutes. Melt butter in saucepan. Add in flour and whisk a minute. Slowly pour in milk, stir until it boils. Remove from heat. Add milk mixture to soup pan when potatoes tender thin with another cup of broth if desired. Remove from heat stir in cheese and sausage then season with salt and pepper. Stir in parsley and then garnish with additional.