Kielbasa Potato Soup (Slow Cooker)

12 oz (340 g) kielbasa, cut bite-size (I use Pillners 375 g)

4 small russet potatoes, peeled and diced

3 carrots, peeled and sliced

3 stalks celery, sliced

1 yellow onion, diced

3 c chicken broth

2 tsp dried thyme

1 tsp garlic powder

1 tsp salt

½ - 1 tsp black pepper

1 c heavy whipping cream

¼ c all-purpose flour

8 oz (227 g) sharp cheddar cheese, freshly shredded

Optional Garnish - fresh parsley, chopped

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Add kielbasa, potatoes, carrots, celery, onions, chicken broth, thyme, garlic powder, salt and pepper to a 6 or 7-quart slow cooker.

Cover and cook on low for 6 hours or high for 4 hours.

When cooking is done, whisk together heavy cream and flour until combined. Pour into the slow cooker and stir. Cook for 30 minutes on high.

Stir in cheese just before serving.

Ladle soup into bowls and garnish with fresh chopped parsley if desired.