Potato Kielbasa Soup

Potato and Kielbasa Soup

(8 servings)

Ingredients:

1 pkg. (12-16 oz.) Kielbasa Sausage

4 tbsp. Unsalted Butter

2 lb. Potatoes (your choice), peeled and diced

1 medium Sweet Onion, diced

¼ cup All-Purpose Flour

3 cups Chicken Broth

2 cups Cheddar Cheese, shredded

12 oz. Beer (your choice)

1 cup Heavy Whipping Cream

1 tbsp. Worcestershire Sauce

1 tbsp. Dijon Mustard

½ tsp. Kosher Salt

¼ tsp. Black Pepper

Garnish:

8 slices Bacon, chopped and cooked

¼ cup Fresh Parsley (your choice type), chopped

Directions:

Cut kielbasa into safe lengths and then slice lengthwise into quarters.  Now dice these strips of Kielbasa.  In a Dutch oven over medium-high heat, cook Kielbasa until browned.  Stirring occasionally.  Remove and set aside.  Reduce heat to medium, add butter.  When melted, add potatoes and onion, stirring occasionally.  Cooking for about 5 minutes before adding the flour.  Constantly stir the mixture after adding flour for about 2 minutes.  Mixture should be bubbly and the flour cooked out before slowly adding the chicken broth.  Stir frequently as you bring it to a boil.  Reduce heat and simmer, covered, for 10 minutes or until potatoes are tender.  Carefully take two cups of the mixture and put in a blender or food processor mixing until smooth.  Add the puree back into the Dutch oven and add the cheese, beer, cream, Worcestershire sauce, mustard, salt and pepper and kielbasa.  Cook over low heat, stirring, until cheese melts.  Serve immediately with garnishes of cooked bacon pieces and chopped parsley.

Note:               If you are not a fan of Kielbasa, try smoked sausage or some other ring type (depending on brand) sausage.

Ideas for Future Efforts

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