Instructions
- Bring keilbassa and water to a boil in a large dutch oven or heavy bottomed soup pot. Boil 25 minutes. Remove keilbassa to a plate and set aside. Leave the broth in the dutch oven.
- In a medium, non-stick skillet, saute garlic and onion with a tsp of butter until soft, 5 min.
- Add onion mixture to kielbassa broth. Add diced potatoes, bay, salt, and pepper. Cook until potatoes are tender, 15-20 min.
- In a small bowl, whisk flour and sour cream together until smooth. Add ½ c of the soup broth to the sour cream mixture and whisk until smooth and thin. Pour mixture into the soup, stirring constantly. Simmer, stirring often, until thickened, 10 min.
- Cut the kielbasas into 1/2 inch slices, chop the hard boiled eggs. Add both to the soup. Taste the soup and adjust the salt an pepper as desired. Cook 1-2 minutes to heat through.
Notes
*To hard boil eggs: Place eggs in a medium pot. Cover with water and add 1 Tbsp salt (to make peeling the eggs easier). Bring the pot to a boil over medium heat (20 mintues). Turn off the heat and let the eggs stand in the hot water for 3-5 minutes, depending on how firm you like your eggs. Remove the eggs and place them in a bowl of ice water to cool.
Nutrition
Serving: 2cups | Calories: 460kcal | Carbohydrates: 39.2g | Protein: 19.1g | Fat: 25.4g | Saturated Fat: 11.2g | Cholesterol: 195mg | Sodium: 1283mg | Fiber: 4.9g | Sugar: 3.3g
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