Kielbasa Potato Soup

• servings: 4 servings
• total time: 40 minutes

Ingredients

16 oz chicken broth

16 oz unsweetened Soy Milk

13 oz Polska turkey/beef/pork kielbasa (chopped)

1 medium onion (chopped)

4-5 medium/small russet potatoes

6 oz shredded sharp cheddar cheese

⅓ cup heavy cream

2 cups chopped kale

2 cups baby bok choy

2-3 tablespoons olive oil

1 ½ tablespoons lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

¼ teaspoon dried thyme

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon red pepper flakes

1 bunch chopped green onions for garnish

Directions

Peel and chop potatoes into ½”-1” cubes, set aside.

In the bottom of a soup pot drizzle 2-3 Tablespoons of olive oil. Add in the chopped onion and chopped turkey kielbasa. Sauté on medium high heat until the onions and kielbasa have begun to caramelize.

Remove the turkey kielbasa and onions from the pot and set aside.

Add the potatoes to the pot with all of the seasonings, and give them a good mix. Then pour in the chicken broth and lemon juice.

Cover the pot and let the soup come to a light boil. Continue to boil, covered, until the potatoes are tender (10-15 minutes).

Reduce the heat to a simmer, carefully use a potato masher to mash 75% of the potatoes in the soup, leaving about 24% of the potato pieces whole.

Add in the heavy cream, stir to combine.

Slowly add in the cheddar cheese, a little at a time, stirring constantly. Once all the cheese has melted, add the kielbasa and onion mixture back into the soup

Add the chopped kale and baby bok choy into the soup and mix well. Remove the soup from heat and serve immediately!

Garnish with chopped green onions

Notes

Make sure the recipe is set to double to get 8 servings. The recipe was altered to use leftover soy milk and bok choy from Tan Tan Men recipe