Polish Potato Cheddar Soup

5 medium Potatoes
1 14 oz. Kielbasa
1 tbsp. olive oil, (or LandOlakes margarine)
4 chicken bullion cubes
5 cups water
1 tsp. onion powder
1/2 tsp. black pepper
4 tbsp. arrowroot or corn starch (I use arrowroot)
1/3 cup water
1/4 cup sour cream
3 cups skim milk
4 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.