Creamy Kielbasa and Potato soup

Desiree Stone

By
@Desiree_Stone

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 tablespoon more of pepperoncini juice. (this makes for a *hot* and spicy soup; may serve with buttered bread)

If you'd like a lighter soup, use milk instead of light cream and olive oil instead of butter (for garnish). Or, you may want to skip the garnish all together.


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Comments:

Serves:

4 (served as 2)

Prep:

15 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Potatoes
Regional Style: German