Cheesy Potato Soup

1 Tablespoon Butter
1 Tablespoon Oil
1/2 lb Kielbasa, diced
2-4 Red Potatoes, diced
2-3 Carrots, diced
2 Celery ribs, diced
1/2 Onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
3 Tablespoons Butter
3 Tablespoons Cornstarch
1 1/2 teaspoon Salt
1/2 teaspoon Pepper (pure ground)
3 Cups Milk
2 1/2 Cups Mild Cheddar
1 cup Frozen Corn

In a cast iron pan melt butter with the oil over medium high heat.  Brown kielbasa in butter for at least 5 minutes.  Remove with a slotted spoon to a plate with a paper towel.  Set aside.

In a soup pot add potatoes, carrots, celery, onion, salt and pepper. Fill half way with water. Cover, and bring to a boil over high heat. Reduce heat and simmer for 15 minutes.

Make cheesy sauce while veggies cook.

In a sauce pan melt butter over medium heat (level 6-7).When the butter has melted completely remove the pan from heat.  Using a spoon, not a whisk, vigorously stir in cornstarch, salt, and pepper till combined.  It should look smooth.

Gradually stir in milk while constantly stirring.  I stir in 2-4 Tablespoons at a time to combine the cornstarch mixture into a smooth creamy sauce.  After you have added about 1/2 cup of milk return to heat, level 6.  Then keep adding up to 1/4 cup and to slowly incorporate the milk into the sauce.  Keep stirring constantly.  After all the milk is poured keep stirring and every 15 seconds lift spoon out of sauce for a second or two to see if bubbles start to form when not stirring.  When this happens immediately remove from heat.

Gradually add cheese to the sauce, about 1/4 cup at a time, while vigorously stirring to incorporate the cheese.  You have added too much cheese if it strings when you pull the spoon away from the sauce.  

When veggies are done cooking, add cheesy sauce, kielbasa,  and corn to the pot.  Stir to combine.