Kielbasa Cheesy Soup


POINTS: 5
MAKES: 8 servings
CRISPY RATING: Salty, but cheesey and yummy

Ingredients
  • 1 Small Onion, chopped
  • 2 Medium Carrots, chopped
  • 16 Oz Turkey Kielbasa
  • 2 Potatoes, chopped
  • 1/4 Cup Flour
  • 2 1/2 Cubes Knorr Chix Bouillon Cube
  • 5 Cups Water
  • 8 Ounces Velveeta Light

1. Chop onion and carrots into small pieces. Chop the kielbasa and potatoes into bite size pieces.

2. In a stock pot sprayed with Pam, cook the onion and carrot until onion is transparent. Add kielbasa and potatoes. Cook about 5 min. Sprinkle the flour over the ingredients in the pot. Stir well. Add chicken broth and bring to a boil. Stir well. Turn down heat and simmer for 20 min. until potatoes are tender.

3. Dice the velveeta and add to the soup. Stir until the cheese is melted. Don't boil. Turn off heat and let the soup sit for 20 minutes or so to let the flavors blend. Warm and serve.


MY NOTES AND THOUGHTS:

1. I love the cheesiness of this soup, but it is a bit salty. Using reduced-sodium chicken broth instead of the bouillon cubes would help.

2. I'm also enjoying the Jenny-O and/or Healthy Choice Turkey Kielbasas and Sausages. They are great for all kinds of recipes.

This recipe is from the Weight Watchers Recipe Review board, posted by imjacobsmama.

From MC - Per Serving: 241 Calories; 9g Fat (35.9% calories from fat); 20g Protein; 18g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 2075mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.


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