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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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My mother gave me this recipe she found in a magazine with some of her own alterations. Very hearty and savory, great for cold days :) Ingredients:
14 ounces kielbasa, chopped |
1 tablespoon olive oil |
1 cup onion, diced |
3 tablespoons fresh sage, minced (divided) |
1 tablespoon garlic, minced |
2 dried bay leaves |
1 1/2 lbs russet potatoes, peeled and cubed |
4 cups chicken broth |
1 cup canned milk |
4 teaspoons cider vinegar |
1 cup grape tomatoes, halved |
1 teaspoon paprika |
Directions:
1. Brown Kielbasa in the olive oil in a large pot over medium heat. Cook for 8-10 minutes then transfer to a paper towel lined plate.
2. Saute the onion in the remaining oil till soft, about 3-4 minutes. Add the garlic, bay leaves and 2 tablespoons of sage and cook for about a minute more.
3. Stir in the broth and add the potatoes. Partially cover with the lid and bring to a boil, then reduce heat and simmer till the potatoes are soft.
4. With a hand mixer, puree the soup while in the pot. Stir in canned milk, vinegar and salt and pepper to taste. Simmer for 10-15 minutes more.
5. Garnish each serving with 1/4 cup of tomatoes, minced sage and paprika.
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