Veggie Packed Kielbasa and Potato Soup
Servings: 6 Servings
Equipment
- Pressure cooker
Ingredients
- 2 Tbsp Butter
- 1/2 Yellow Onion, diced
- 4 Skinny Carrots, diced (Or two thick carrots)
- 3 Stalks Celery, diced
- 3 Medium Large Gold Potatoes, cubed
- 2 13 Oz Pkg Hillshire Turkey Kielbasa, cut into discs
- 2 Tbsp Fresh Garlic, minced
- 4 Cups Low Sodium Chicken Broth
- 1 1/2 Tbsp Old Bay
- 2 Tbsp Italian Seasoning
- 1/2 Tbsp Pepper
- Garlic Salt, to taste
- 1 16 Oz Bag Frozen Mixed Veggies, diced (corn, green beans, peas, etc.)
- 1 Cup Packed Fresh Spinach, chopped
- 1 Cup Milk
- 1 Cup Heavy Whipping Cream
- 2 Cups Shredded Cheddar Jack Cheese (plus extra for topping)
- 1/2 Cup Shredded Parmesan
- Fresh Parsley, chopped (optional, for garnish)
- Green Onion, sliced (optional, for garnish)
Instructions
- Turn your electric pressure cooker onto the saute setting on Med-Hi. Melt butter.
- When butter is melted, add onion, carrots, celery and potatoes. Saute for 5-7 minutes or until onion, carrots, and celery are softened.
- Add kielbasa and garlic, stirring well to combine with other ingredients. Saute for 3-4 minutes, stirring frequently.
- Add chicken broth, seasonings, and frozen veggies. Cover and switch to pressure cooking mode on High for 10 minutes. After pressure cooking is finished, allow soup to naturally release for 20 minutes, then quick release any remaining pressure.
- Add spinach, milk, cream, and cheeses. Stir well to combine and simmer for 10 minutes on medium high heat using the saute function.
- Serve hot, topping with additional cheese and any garnishes of your choice!
Notes
This recipe could easily be adapted to make in a dutch oven or large pot on the stove. Simply increase the cook time and make sure the potatoes are fork tender.