Prep 15 mins
Cook 45 mins
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 :)
- 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
- 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.
- 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.
- 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.
- 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.
- Garnish each serving with 1/4 cup of tomatoes, minced sage and paprika.