Smoked kielbasa, velvety potatoes, colorful veggies and ribbons of melted cheddar are what make this sausage potato soup a perfect 30-minute dinner for your fall dinner rotation.

Ingredients

• 1/2 pound smoked kielbasa, diced
• 6 medium potatoes, peeled and cubed
• 2 cups frozen corn
• 1-1/2 cups chicken broth
• 1 celery rib, sliced
• 1/4 cup sliced carrot
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups whole milk
• 2/3 cup shredded cheddar cheese
• 1 teaspoon minced fresh parsley

Directions

1. In a large saucepan, cook kielbasa over medium heat until lightly browned, about 5 minutes; drain and set aside. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil.
2. Reduce heat; cover and simmer until vegetables are tender, about 15 minutes. Add the milk, cheese, parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through, about 5 minutes.