Lincoln started his winter soccer league this week (and by “league” I mean they kick balls around in a gymnasium for an hour – no games, no pressure – can I get an AMEN?! Email me if you’re local and want details) and I got to thinking about how our evenings will look like in five years. Soccer practice, I’m sure, but also homework, boy scouts, band practice – and that’s just one child. We’ll be times two’ing it with Cameron by then!
“When will we eat?” I began to wonder. “Before all our activities start, at 4pm? Afterwards at 8pm? More importantly, WHAT will we eat? Crock pot meals four nights a week? BOR-ING!” Before I got too ahead of myself because, you know, these are the things that get me worked up, I forced myself to focus on the here and now aka what I’d feed everyone before Lincoln’s 5pm soccer un-league practice. If you know me at all, you know my thoughts immediately went to soup. Sweet Corn, Kielbasa and Potato Soup!
My Mom made a version of this soup all the time growing up and it’s SO Midwestern it hurts (so good.) Chopped kielbasa and bacon are browned in a big soup pot then fresh vegetables including carrots, celery, shallots, and garlic are sauteed in the drippings. Creamy yukon gold potatoes and snappy sweet corn simmer in a slightly thickened broth before being ladled into bowls and topped with tons of spicy, fresh green onions.
This soup is hearty, comforting, and absolutely perfect for this gloomy time of year. PLUS (full circle moment here,) it’s perfect for busy families because it reheats like a dream. Make a big pot of soup on Sunday night then reheat at any point during the week for a nearly instant supper. Serve with salad and you’re set!
Every time I make this soup the four of us scrape the bottom of the pot clean. With Cameron only being 15 months old, I pick out the kielbasa (too salty,) but he adores a big bowl of creamy vegetables and broth. Lincoln, Ben and I take care of the rest.
Who’s ready to eat?
Start by browning 4 slices chopped bacon and 7oz chopped kielbasa in a 6 quart Dutch oven over medium heat until the bacon is brown and crispy. Scoop the meat onto a plate, leaving the bacon drippings in the pot.
To the drippings add 1/2 cup thinly sliced carrots (about 1 large carrot or a handful of baby carrots,) 1 thinly sliced celery stalk, and 1 chopped shallot. Saute over medium heat until the vegetables are tender, 8-10 minutes, adding a splash of chicken broth and covering the pot with a lid to speed up the softening process if it’s taking too long. Finally, add 2 cloves minced garlic then saute until very fragrant, about 1 minute.
THE SCENT of the vegetables and garlic sauting in bacon fat, you guys. Insane!!
Next add 2-1/2 cups chicken broth plus 1 cup milk (I used unsweetened almond milk but recommend 2% or higher fat if using cow’s milk,) then turn the heat up to medium-high to bring the liquid to a bubble – NOT a boil. Add 1-1/2 cups diced baby yukon gold potatoes (about 6) then turn the heat down to medium and simmer until tender, 5-7 minutes.
Once the potatoes are tender, add the kielbasa and bacon back into the pot then stream in 3 Tablespoons gluten-free flour whisked with 1/2 cup milk until very smooth. Simmer until the soup has thickened, about 5 minutes.
Last step is to add 1 cup frozen sweet corn, simmer for a minute to let it heat through, then taste and add lots of pepper, and seasoned salt to taste.
Scoop the soup into bowls then top with lots of fresh green onions for a pop of spice and freshness before digging in. I hope you love this comforting, hearty soup as much as we do – enjoy!
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Sweet Corn, Kielbasa and Potato Soup
Sweet Corn, Kielbasa and Potato Soup is for the coldest of nights! This hearty and comforting, gluten-free soup recipe is filled with savory kielbasa, creamy potatoes, and snappy sweet corn.
- 4 slices bacon, chopped
- 7oz kielbasa, chopped
- 1/2 cup carrots, thinly sliced
- 1 rib celery, thinly sliced
- 1 shallot, chopped
- 2 cloves garlic, pressed or minced
- 2-1/2 cups chicken broth
- 1-1/2 cups milk, divided (I used unsweetened almond milk, recommend 2% or higher if using cow’s milk)
- 3 Tablespoons gluten-free flour
- 1-1/2 cups diced baby yukon gold potatoes
- 1 cup sweet corn, fresh or frozen
- seasoned salt and pepper
- chopped green onions, for garnish
- Add bacon and kielbasa to a 6 quart Dutch oven then turn the heat to medium. Saute until bacon is golden brown then scoop the meats onto a plate, reserving bacon grease in the pot. Add carrots, celery and shallot then saute until tender, 8-10 minutes - adding a splash of chicken broth then placing a lid on top to speed up softening if it’s taking too long. Add garlic then saute until very fragrant, 1 minute.
- Add chicken broth plus 1 cup milk to the pot then turn heat up medium-high to bring soup to a bubble - NOT a boil. Add potatoes then turn heat down to medium and simmer until tender, 5-7 minutes. Meanwhile, whisk together gluten-free flour and remaining 1/2 cup milk until very smooth.
- Add browned bacon and kielbasa back into the pot then stream in flour/milk mixture and simmer until soup has slightly thickened, 5 minutes. Add sweet corn then simmer until heated through, 1 minute. Taste then add seasoned salt to taste, and lots of pepper. Scoop into bowls then serve topped with green onions.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.