My sister had been out visiting our mom who has been sick. On the way home, her, and her husband stopped at a small diner type restaurant and she ordered the potato and kielbasa soup. She was surprise when it arrived that it was almost a tomato broth base, she assume it would have had a creamy base. She told me she enjoyed it but wished it was creamy. Well, I swept in like Superwoman and dove into making it how she "thought" it was going to be. I bet if you asked her, she would tell you I DID save her day. OK, maybe should would. Alright, I kind of doubt it but, it was damn good, and I just had to share it!
14-16 oz kielbasa (sliced into coins or half coins)
1 T butter
1 T olive oi
1 lb (4-5 small or medium) red potatoes (I used red, use what you have, I also did not peel mine)
1 medium carrot, grated
2 cups chicken stock
2 cups beef stock
3 cups water
2 cups half and half
4 T. corn starch
2 tsp salt
1/2 tsp black pepper
In a large soup pot, add in olive oil and butter. When melted add in kielbasa and saute for 2 or 3 minutes to develop some color. Add in potatoes and carrot, toss with the kielbasa.
Add in stock, water, salt and pepper, stir well. Cover and let simmer for 15 minutes.
In a separate dish pour in the half and half. Add in the cornstarch and whisk together. Set aside, but you will need to whisk it one more time before adding to your soup.
After 15 minutes, add half and half mixture, and stir, let simmer another 5 minutes, covered. Stir often. Let the soup stand 5 minutes, and eat up!
I love this soup. Like, really LOVE this soup and I hope you do too!
I'll definitely be trying this when it cools down. I'm loving all the recipes on your site!
ReplyDeleteHello Melissa!! This is one of my favorite soup recipes! I am so glad you are enjoying the site and the recipes, I am honored to have you! If you try it, let me know or post photos on social media and tag me! Chris
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