Recipe: Idaho Potato and Kielbasa Soup

Idaho Potato and Kielbasa Soup

12 ounces light or turkey kielbasa, chopped
2 pounds Idaho Potatoes, scrubbed and chopped
1 bay leaf
6 cups low-salt beef or chicken broth
10-ounce package frozen peas, thawed

Optional garnish:
1/2 cup minced chives, green onions or fresh parsley

In a large stockpot, over medium-high heat, saut kielbasa until lightly browned; remove from pot and drain on paper towels. Pour off fat and return pot to stove.

To the pot, add potatoes, bay leaf and broth. Bring mixture to boiling, then reduce heat to medium and simmer 8 minutes or until potatoes are cooked through. Remove bay leaf from pot and discard.

Working in batches, use a slotted spoon to lift potatoes out of broth and puree until smooth in blender or food processor. As each is pureed, whisk each batch back into the broth.

Return kielbasa to the pot, add peas and simmer 5 minutes until heated through. Ladle into bowls, garnish if desired, and serve.

Yield: 6-8 servings
Source: Idaho Potato Commission