Potato & Kielbasa Soup
This soup blends a hearty red potato with delicous kielbasa and covered with a superb, creamy, broth.
Equipment
- Instant Pot
Ingredients
- 12 oz kielbasa sausage sliced into 1/2inch rounds
- 2 lbs red potatoes cubed; (can substitute with Yukon Gold)
- 2 cups kale chopped, can substitue with spinach
- 3 cups low sodium chicken broth
- 2 cups heavy whipping cream can substitue with heavy cream
- 1 white onion
- 3 garlic cloves minced
- 1 tbsp italian seasoning
- 1 tbsp salted butter
- 1.5 tsp salt
Instructions
For Instapot
- Sautè the kielbasa, onions and garlic in the instapot for 4 minuted, until the onion is begining to brown.
- One browned, add all ingredients except for the heavy whipping cream.
- Stir and set the instapot to high pressure for 10 minutes.
- Manually release the steam on the instapot and add heavy cream to the soup and stir.
- Serve immediately.
For Slow Cooker
- Sautè the kielbasa, onions and garlic in a frying pan on medium heat for 4 minutes, until the onion is begining to brown.
- Once browned, add all ingredients into a crock pot, except for the heavy whipping cream.
- Cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.
- Pour in the heavy whipping cream and serve immediately.
Stovetop Instructions
- Sautè the kielbasa, onions and garlic in a soup pan on medium heat for 4 minutes, until the onion is begining to brown.
- Once browned, add all ingredients into the pan, except for the heavy whipping cream.
- Bring the soup almost to a simmer and then reduce to medium-low heat and cover. Allow it to cook for 15-20 minutes, until the potatos are fork-tender.
- Pour in the heavy whipping cream and serve immediately.
Nutrition
Serving: 1cupSodium: 1011mgCalcium: 59mgSugar: 1.8gFiber: 2.5gPotassium: 646mgCholesterol: 75mgCalories: 313kcalSaturated Fat: 10.5gFat: 20.2gProtein: 9.8gCarbohydrates: 24.3gIron: 2mg
Tried this recipe?Let us know how it was!