Kielbasa Potato Soup
2 cooking onions, chopped
1-2 stalked celery, sliced
1/2 green pepper chopped
2 tablespoons butter (or olive oil)
6 potatoes, pared and cut into bite-size pieces
1-2 carrot, pared and chopped
1 tablespoon parsley flakes (can use fresh chopped)
1-2 links of cooked Kielbasa remove casing and slice.
(I always cook extra links and save in freezer for this recipe)
4 cups Kielbasa broth, water saved from cooking Kielbasa.
(or substitute, 4 chicken bouillon cubes and 4 cups of water, or 4 cups chicken broth)
Salt and Pepper to taste
1- 13 oz can evaporated milk
In Large Pot:
Sauté onions, celery, and green pepper on butter until soft.
Add potatoes, carrots, parsley flakes cut up Kielbasa, and Kielbasa broth
Bring up to a boil, then turn down to a low simmer, season to taste.
(does not take much seasoning if you use Kielbasa broth)
Cover and cook until the potatoes and carrots are soft.
At this point you can leave on a slow simmer, the longer the cooking time the better.
Stir in evaporated milk about 1- 1/2 hr before serving. Continue simmering
Mash potatoes if desired with masher which makes it a ticker soup. (I do)
Served topped with chopped chives.
This is a hearty, delicious soup. A real comfort food.
Can adapt and cook in crock pot; Low for 10-12 hours, High 3 to 4 hours.
Enjoy with a slice of Stanley's Rye Bread.