Hello!
Here we are in the throws of soup season. This was last Sunday’s little project. Dustin and I saw a meat shop in the Poconos and decided to stop in. We walked out with a ring of Kielbasa – YUM!
We had a few pieces and both decided to whip up some soup with the remainder. We just winged this one and (queue Janice’s voice from FRIENDS here) OHHH MYYY GODDDDD!
It was ridiculous!
Of course in true Dana fashion, I made a big batch of soup, because…well, why wouldn’t I? It’s cold weather season after all, and I LO-OVE to container up and freeze soups so I can eat them whenever I like without having to make a whole production out of cooking it each time I want it.
It definitely helps to have a deep freezer with the amount of sauce and soup I make. I honestly don’t know what I did before I had one.
This is actually a pretty quick soup recipe to whip up. Honestly, the most time consuming part was just cutting everything up, and even that wasn’t bad.
So, seriously…you’re going to want to try this bad boy!
Stay warm and enjoy!
Ingredients:
- 3 medium russet potatoes, peeled and diced
- 2 large or 3 small leeks, thoroughly rinsed and quartered
- 2 stalks of celery, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 chicken breasts, cubed
- 1 ring of Kielbasa, cubed
- 2 shallots, diced
- 1 sweet onion, diced
- 1/2 bulb garlic, roughly chopped
- 7 cups of chicken broth
- water
- 1/2 pint of light cream
- 4 Tbsp of flour
- 1/2 stick of butter
- 1 Tbsp of chilli powder
- 1 Tbsp of garlic powder
- salt and pepper, to taste
Directions:
- Prep all veggies and meat in advance.
- In a large pot, add 1/2 stick of butter and 4 Tbsp of flour and brown to make a roux.
- Once the butter and flour have browned, add the peppers, shallots, onions, leeks, celery, garlic, and 6 cups of water.
- Add 7 cups of chicken broth.
- Add the kielbasa, chicken, potatoes.
- Add the light cream. Stir until it’s incorporated nicely.
- Add 1 Tbsp of chills powder and 1 Tbsp of garlic powder. Stir.
- Bring to a boil, then simmer with the pot covered for 1 hour.
- Add any additional salt and pepper, to your preference.
See Photos with Directions:
- Prep all veggies and meat in advance.
- In a large pot, add 1/2 stick of butter and 4 Tbsp of flour and brown to make a roux.
- Once the butter and flour have browned, add the peppers, shallots, onions, leeks, celery, garlic, and 6 cups of water.
- Add 7 cups of chicken broth.
- Add the kielbasa, chicken, potatoes.
- Add the light cream. Stir until it’s incorporated nicely.
- Add 1 Tbsp of chills powder and 1 Tbsp of garlic powder. Stir.
- Bring to a boil, then simmer with the pot covered for 1 hour.
- Add any additional salt and pepper, to your preference.
Enjoy!
