Kielbasa, Potato, and Cheddar Cheese Soup

Contributed By: Hallie Thompson

This will make four 5 Cup trays of soup*

Directions:

1. Spray a large pan with olive oil spray. Add cut up kielbasa pieces and cook while stirring frequently for 15 minutes. Transfer Kielbasa to a large pot.
2. Spray a large pan with olive oil spray again and add diced onions, diced celery and diced carrots. Let cook over medium heat while stirring for approximately 15 minutes and transfer to a large pot with kielbasa.
3. Add salt, pepper and parsley to the mixture in a large pot.
4. Add 4 lbs of cut up potatoes, 3 cans of chicken broth and 3 cups of milk to a large pot and begin to simmer.
5. In a bowl put 2 Tbsp flour and slowly pour in half and half while whisking. Add this to a large pot and simmer for approximately 20 minutes or until potatoes are fully cooked.
6. Remove from heat and stir in 3 cups shredded cheddar cheese.
7. Let cool, line your trays with parchment paper, then spread 5 Cups of soup out evenly on each tray. Add dividers if you would like your soup pre-portioned. 
8. Freeze until frozen solid, and then freeze dry.
9. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time:

About 38 hours

Rehydration:

Boil 1-2 Cups of water, add a little bit of water at a time until you get close to desired consistency. Stir, let sit for 5 minutes covered, repeat until desired consistency is reached.

* Extra Large Tray = 15 Cups/Tray   Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray 

Cycle times & rehydration for reference only. Your results may vary.