INGREDIENTS

• 24 oz. velveeta, cubed
• 1 pound kielbasa, sliced into rounds
• 1 yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 4 russet potatoes, peeled and cubed
• 3 cups low-sodium chicken broth
• 2 cups half-and-half
• 3/4 cup beer
• 2 tablespoons unsalted butter
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• Kosher salt and freshly ground pepper, to taste

PREPARATION

1. Melt butter in a large stock pot over medium-high heat and sauté kielbasa, onion and celery.
2. Season with salt and pepper, paprika and garlic powder, and cook for 6-8 minutes, or until veggies are softened and kielbasa is browned.
3. Add potatoes and pour in chicken broth, then bring mixture to a boil.
4. Cook for 10 minutes, then reduce heat and let simmer for another 10, or until potatoes are cooked.
5. Optional: lightly mash potatoes with a masher.
6. Stir in half-and-half, velveeta cheese and beer, then season again as needed.
7. Cook for 10-15 minutes, or until cheese is melted and smooth and potatoes are cooked.
8. Ladle into bowls and enjoy!