Kielbasa Potato Soup

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 :)

• Ready In: 1 hr
• Serves: 6
• Yields: 8 cups

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.