Cream of Potato with Kielbasa
A creamy potato soup with kielbasa — from the 2008 Elkin Soup Off.
Contributed by Sherry & Andy Yates — Roaring Gap, NC
Soup, Main CourseYield 2 servingsScaled Quarter — ¼×
Soup, Main CourseYield 2 ⅔ servingsScaled Third — ⅓×
Soup, Main CourseYield 4 servingsScaled Half — ½×
Soup, Main CourseYield 8 servingsScaled Original — 1×
Soup, Main CourseYield 16 servingsScaled Double — 2×
Soup, Main CourseYield 24 servingsScaled Triple — 3×
Soup, Main CourseYield 32 servingsScaled Quadruple — 4×
Ingredients
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Instructions
- In a large stock pot, heat the butter and sauté the onion and celery with a teaspoon of salt until softened.
- Add the potatoes and continue cooking to soften them.
- Add the kielbasa, thyme, another dash of salt, and a dash of pepper. Sauté for a few minutes.
- Add the stock and water, bring to a boil, lower the heat, and cook until the potatoes are cooked but firm.
- Remove 2 cups of potatoes, puree, and return to the soup.
- Add the cream and adjust salt and pepper to taste. If the soup isn't thick enough, add the cornstarch mixture and cook for 2 more minutes.
Ingredients
Tap one to check it off
Instructions
- In a large stock pot, heat the butter and sauté the onion and celery with a teaspoon of salt until softened.
- Add the potatoes and continue cooking to soften them.
- Add the kielbasa, thyme, another dash of salt, and a dash of pepper. Sauté for a few minutes.
- Add the stock and water, bring to a boil, lower the heat, and cook until the potatoes are cooked but firm.
- Remove 2 cups of potatoes, puree, and return to the soup.
- Add the cream and adjust salt and pepper to taste. If the soup isn't thick enough, add the cornstarch mixture and cook for 2 more minutes.
Ingredients
Tap one to check it off
Instructions
- In a large stock pot, heat the butter and sauté the onion and celery with a teaspoon of salt until softened.
- Add the potatoes and continue cooking to soften them.
- Add the kielbasa, thyme, another dash of salt, and a dash of pepper. Sauté for a few minutes.
- Add the stock and water, bring to a boil, lower the heat, and cook until the potatoes are cooked but firm.
- Remove 2 cups of potatoes, puree, and return to the soup.
- Add the cream and adjust salt and pepper to taste. If the soup isn't thick enough, add the cornstarch mixture and cook for 2 more minutes.
Ingredients
Tap one to check it off
Instructions
- In a large stock pot, heat the butter and sauté the onion and celery with a teaspoon of salt until softened.
- Add the potatoes and continue cooking to soften them.
- Add the kielbasa, thyme, another dash of salt, and a dash of pepper. Sauté for a few minutes.
- Add the stock and water, bring to a boil, lower the heat, and cook until the potatoes are cooked but firm.
- Remove 2 cups of potatoes, puree, and return to the soup.
- Add the cream and adjust salt and pepper to taste. If the soup isn't thick enough, add the cornstarch mixture and cook for 2 more minutes.
Ingredients
Tap one to check it off
Instructions
- In a large stock pot, heat the butter and sauté the onion and celery with a teaspoon of salt until softened.
- Add the potatoes and continue cooking to soften them.
- Add the kielbasa, thyme, another dash of salt, and a dash of pepper. Sauté for a few minutes.
- Add the stock and water, bring to a boil, lower the heat, and cook until the potatoes are cooked but firm.
- Remove 2 cups of potatoes, puree, and return to the soup.
- Add the cream and adjust salt and pepper to taste. If the soup isn't thick enough, add the cornstarch mixture and cook for 2 more minutes.
Ingredients
Tap one to check it off
Instructions
- In a large stock pot, heat the butter and sauté the onion and celery with a teaspoon of salt until softened.
- Add the potatoes and continue cooking to soften them.
- Add the kielbasa, thyme, another dash of salt, and a dash of pepper. Sauté for a few minutes.
- Add the stock and water, bring to a boil, lower the heat, and cook until the potatoes are cooked but firm.
- Remove 2 cups of potatoes, puree, and return to the soup.
- Add the cream and adjust salt and pepper to taste. If the soup isn't thick enough, add the cornstarch mixture and cook for 2 more minutes.
Ingredients
Tap one to check it off
Instructions
- In a large stock pot, heat the butter and sauté the onion and celery with a teaspoon of salt until softened.
- Add the potatoes and continue cooking to soften them.
- Add the kielbasa, thyme, another dash of salt, and a dash of pepper. Sauté for a few minutes.
- Add the stock and water, bring to a boil, lower the heat, and cook until the potatoes are cooked but firm.
- Remove 2 cups of potatoes, puree, and return to the soup.
- Add the cream and adjust salt and pepper to taste. If the soup isn't thick enough, add the cornstarch mixture and cook for 2 more minutes.
Notes
From the 2008 Elkin Soup Off.