Polish Potato Cheddar Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 medium Potatoes 1 14 oz. Kielbasa 1 tbsp. olive oil, (or LandOlakes margarine)4 chicken bullion cubes5 cups water1 tsp. onion powder1/2 tsp. black pepper4 tbsp. arrowroot or corn starch (I use arrowroot)1/3 cup water1/4 cup sour cream3 cups skim milk4 oz. shredded sharp cheddar
Heat a Dutch oven over medium-high heat. Cut potatoes into 1/2" cubes. Add the olive oil to the pot, and then the potatoes. Stir occasionally. Cut Kielbasa in half lengthwise, then into 1/2" slices, and add to the pot. Stir frequently about five minutes while you dissolve the bullion in 2 cups of boiling water. Add the broth to the pot and add enough water to barely cover the potatoes and sausage. Add the onion powder and the black pepper. Mix the arrowroot, or cornstarch, into the 1/3 cup of water and add to the soup. Stir until thick and boiling. Mix a little of the milk into the sour cream, then mix in the rest. This will help dissolve and lumps. Add the milk and sour cream mixture to the soup. Simmer twenty minutes or until the potatoes are soft. At the last minute, add the cheddar cheese and serve.
Serving Size: Makes 8 2-cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user YOHANNAN.
Serving Size: Makes 8 2-cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user YOHANNAN.
Nutritional Info Amount Per Serving
- Calories: 347.3
- Total Fat: 17.8 g
- Cholesterol: 44.0 mg
- Sodium: 1,031.5 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 2.5 g
- Protein: 14.1 g
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