Creamy Potato Kielbasa Monterey Soup Recipes

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CREAMY KIELBASA AND POTATO SOUP



Creamy Kielbasa and Potato Soup image

A hearty and quick meal or side dish. If you desire a thicker soup (I do), add a milk and flour mixture, and let simmer until desired thickness. Enjoy!

Provided by CHRIS523

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 9

4 potatoes, cubed
1 onion, chopped
1 stalk celery, cut into 1/2 inch pieces
1 (14 ounce) can beef broth
1 (14.5 ounce) can chicken broth
1 cup water
¾ pound kielbasa sausage, sliced into 1/2 inch pieces
1 (10.75 ounce) can condensed cream of chicken soup
ground black pepper to taste

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.

Nutrition Facts : Calories 518.9 calories, Carbohydrate 49.6 g, Cholesterol 62.3 mg, Fat 28.1 g, Fiber 4 g, Protein 17.4 g, SaturatedFat 9.3 g, Sodium 1608.3 mg, Sugar 4.9 g

CREAMY KIELBASA AND POTATO SOUP



Creamy Kielbasa and Potato soup image

An original recipe created by the inspiration of food networks Chopped: season one. Using one of the ingredients lists from season one, I created a creamy delicious soup, served as an entree (main) dish. This hearty soup is filling and quite satisfying. If you'd like a spicier soup, double the white pepper and add a quarter...

Provided by Desiree Stone

Categories     Other Soups

Time 50m

Number Of Ingredients 16

1 Tbsp butter
1 small onion, medium diced
1 c unsalted chicken broth
3 russet potatoes; peeled and sliced (1/4 inch thick)
7 oz hillshire turkey polska kielbasa, quarter inch sliced
5 pepperoncini peppers, sliced ( center removed )
1 Tbsp garlic powder
1/2 Tbsp pepperoncini juice (from jar)
1 tsp dried terragon
1/2 tsp white pepper
1/2 tsp salt
1/2 c light cream
POTATO STICKS GARNISH
1 Tbsp butter
1 russet potato, peeled and julienned
salt and pepper, to taste

Steps:

  • 1. Saute onions in butter in a medium sauce pan about 2-3 minutes or until tender.
  • 2. Pour chicken broth into onions and bring to a boil.
  • 3. Add all ingredients to broth with the exception of the light cream. (Do not add cream until soup has been cooked according to time allotted!!) Stir ingredients together until well mixed. Cook for 25 minutes on low heat.
  • 4. While soup is cooking, about the last 10 minutes, prepare your julienned potatoes. In a small frying pan, saute, well seasoned, potatoes in butter until crisp. (about 5 minutes) Move julienned potatoes to a paper towel to soak up excess grease from the butter.
  • 5. When soup has been cooking for 25 minutes, add cream. Heat through and served with garnish.

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