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