Kielbasapotatosoup Recipes

KIELBASA POTATO SOUP

Steps:

• In pan place butter, onions & garlic sauté.
• Pour onions, garlic & butter into crock pot (set on high).
• Add 2 chicken flavored bouillon cubes dissolved in hot water, potatoes, kielbasa, salt, pepper, basil & oregano.
• Fill with water to cover to about 1 inch above potatoes.
• Let cook for 2-3 hours (or set to low & simmer longer).
• Add Parmesan close to serving time.

KIELBASA POTATO SOUP

Steps:

• In a large saucepan, saute leek in butter until tender. Add broth and potato; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. , Stir in the sausage, cream caraway and cumin; heat through (do not boil). Just before serving, add the spinach.

KIELBASA, POTATO AND CABBAGE SOUP

Steps:

• Heat the oil in a large Dutch oven over medium-high heat, add the kielbasa and brown. Remove the kielbasa to a paper towel-lined plate. Add the potatoes, paprika, coriander, allspice, carrots, celery, garlic, onions and some salt and pepper. Cook, partially covered, 5 to 6 minutes. Then wilt in the cabbage and season with a little nutmeg. Deglaze the pan with the beer. Add the stock and passata, then slide the kielbasa back in the pot and simmer to combine flavors, 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Finish the soup with the creme fraiche, herbs and lemon juice; serve in shallow bowls.

CREAMY KIELBASA AND POTATO SOUP

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.

POTATO AND SAUERKRAUT SOUP WITH KIELBASA

Steps:

• Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
• Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
• Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
• Divide the soup among bowls. Top with the chopped celery leaves and dill.

KIELBASA AND POTATOES

Steps:

• In a pot that will comfortably hold all ingredients, brown sausage (1 inch pieces or smaller) with chopped onion.
• The more you brown them, the better it will taste.
• Don't worry about a little bit of charring.
• Toss in peeled, cut potatoes and cook slightly to coat potatoes with juices.
• Add enough water to not quite cover potatoes.
• Salt lightly.
• Cook until potatoes fall apart with fork and the liquid has thickened, stirring occasionally.

KIELBASA AND POTATO BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, mix together soup, milk, garlic, salt, and pepper. Stir in potatoes and kielbasa. Spoon into a 7x11 inch casserole dish.
• Place casserole on a baking sheet, and bake in the preheated oven for 90 minutes, or until potatoes are tender.

CREAMY POTATOES 'N' KIELBASA

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until the potatoes are tender.