Creamy Potato Kielbasa Soup

Ingredients

Ingredients

This is one of my favorite creamy soup recipes and it’s actually low-fat! The secret is to cook some of the potatoes and blend them into the chicken broth so they serve as a natural thickener. Then instead
of adding heavy cream or half & half to the broth, I use a can of skim evaporated milk. It makes a rich and creamy soup without all the fat!

Ingredients
2 T. butter
1 medium onion, chopped
4 C. chicken stock or broth
2 stalks celery, chopped
6 medium potatoes, pared & cubed
4 sprigs of parsley, chopped
3 C. coarsely chopped cabbage
2 C. diced turkey kielbasa (about 12 oz.)
1 12 oz. can skim evaporated milk
1 T. lemon juice
1 1/2 t. salt
1/2 t. hot sauce
1/2 t. dill weed
pinch of nutmeg

Saute the onion in butter. Add the chicken broth, celery, 3 of the potatoes and parsley. Cover and simmer for 30 minutes. Puree with an immersion blender or regular blender until smooth. Return to pot. Add the remaining three potatoes, cabbage, and the rest of the ingredients except the evaporated milk. Simmer for 20 minutes until the potatoes are done. Remove from heat and stir in the evaporated milk. Simmer a few minutes without it coming to a boil (or the milk will curdle) for the flavors to blend.

Creamy Potato Kielbasa Soup

Creamy Potato Kielbasa Soup


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