Ingredients
- 4 hard boiled eggs*
- 1 lb Polish kielbasa, (smoked)
- 6 c water
- 1 tsp salted butter
- 4 garlic cloves, diced
- 1 onion, diced
- 2 lbs potatoes, diced
- 1 bay leaf
- ¾ tsp salt
¼ tsp pepper
- 1 c sour cream
- ¼ c unbleached all-purpose flour
Directions
- Bring keilbassa and water to a boil in a large dutch oven or heavy bottomed soup pot. Boil 25 minutes. Remove keilbassa to a plate and set aside. Leave the broth in the dutch oven.
- In a medium, non-stick skillet, saute garlic and onion with a tsp of butter until soft, 5 min.
- Add onion mixture to kielbassa broth. Add diced potatoes, bay, salt, and pepper. Cook until potatoes are tender, 15-20 min.
- In a small bowl, whisk flour and sour cream together until smooth. Add ½ c of the soup broth to the sour cream mixture and whisk until smooth and thin. Pour mixture into the soup, stirring constantly. Simmer, stirring often, until thickened, 10 min.
- Cut the kielbasas into 1/2 inch slices, chop the hard boiled eggs. Add both to the soup. Taste the soup and adjust the salt an pepper as desired. Cook 1-2 minutes to heat through.
Notes
*To hard boil eggs: Place eggs in a medium pot. Cover with water and add 1 Tbsp salt (to make peeling the eggs easier). Bring the pot to a boil over medium heat (20 mintues). Turn off the heat and let the eggs stand in the hot water for 3-5 minutes, depending on how firm you like your eggs. Remove the eggs and place them in a bowl of ice water to cool.
Nutrition
Serving Size: 2 cups Calories: 460 calories