Creamy Kielbasa And Potato Soup Recipes

Steps:

• In a large pot over medium heat, combine potatoes, onion, celery, beef broth, chicken broth, and water. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15 minutes. Stir in sausage and condensed soup and continue to simmer until heated though and slightly thickened. Season with pepper. Serve hot.

Steps:

• Heat the oil in a large Dutch oven over medium-high heat, add the kielbasa and brown. Remove the kielbasa to a paper towel-lined plate. Add the potatoes, paprika, coriander, allspice, carrots, celery, garlic, onions and some salt and pepper. Cook, partially covered, 5 to 6 minutes. Then wilt in the cabbage and season with a little nutmeg. Deglaze the pan with the beer. Add the stock and passata, then slide the kielbasa back in the pot and simmer to combine flavors, 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Finish the soup with the creme fraiche, herbs and lemon juice; serve in shallow bowls.

Steps:

• Saute veggies and garlic in 2 T. of olive oil for 5 minutes.
• Add remaining ingredients, and bring to a boil, then reduce heat, and simmer until potatoes are tender, 15-20 minutes.
• Season with pepper.
• Serve hot.

Steps:

• Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
• Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
• Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
• Divide the soup among bowls. Top with the chopped celery leaves and dill.

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until the potatoes are tender.

Steps:

• In a large saucepan, saute leek in butter until tender. Add broth and potato; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. , Stir in the sausage, cream caraway and cumin; heat through (do not boil). Just before serving, add the spinach.

Steps:

• Heat oil and butter in a Dutch oven or stock pot over med high heat; chop onions, carrots, and celery and add to pot. Sauté until onions are translucent. While onions, carrots and celery are sautéing peel potatoes and cut into 1 inch cubes. Add to pot and stir. Add chicken broth and bring to a boil. Turn to a simmer and add salt, pepper and thyme to taste. Simmer until potatoes are soft about 30 to 45 minutes. Using an immersion blender, puree soup to desired consistency. Cut Kielbasa into 1 inch pieces,add to the soup, and heat through.
• If you don't have an immersion blender carefully use a regular blender pureeing one ladle of room temperature soup at a time. Be careful not to over fill your blender as warm or hot liquids can exploded through the top causing a mess and possible burns. You can also use a potato masher resulting in a chunkier soup. Return soup to the pot, add kielbasa and heat through.