Best Potato Kielbasa Leek Soup Recipes

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POTATO KIELBASA LEEK SOUP



Potato Kielbasa Leek Soup image

I like the leek soup mix but I wanted to bulk it up with meat and vegetables. I combined a few recipes to come up with this one. I like that it's simple, at least once I learned not to boil the milk. It still tastes OK of the milk boils, just not the perfect texture.

Provided by Cakeflake

Categories     Low Cholesterol

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 6

4 cups chicken broth
5 medium potatoes (diced or cubed, your preference)
1 (1 7/8 ounce) package leek soup mix
1 lb turkey kielbasa (sliced and halved)
4 stalks celery (sliced)
2 cups milk

Steps:

  • Boil potatoes in broth until fork tender (3-15 minute based on potato size).
  • Add other ingredients except milk.
  • Bring to a boil.
  • Once boiling turn down to a simmer.
  • Add milk.
  • Cook about 20 minutes.

Nutrition Facts : Calories 419.1, Fat 18.2, SaturatedFat 7.3, Cholesterol 64.7, Sodium 1917.2, Carbohydrate 44.3, Fiber 4.6, Sugar 2.3, Protein 20.4

LEEK, POTATO & KIELBASA SOUP



Leek, Potato & Kielbasa Soup image

Provided by Kitchen Crew

Categories     Cream Soups

Number Of Ingredients 9

1/2 tsp fennel seeds, crushed
2 Tbsp butter, unsalted
2 c leeks, sliced white parts only, rinsed and drained
5 c chicken stock
2 boiling potatoes, peeled, diced
1/2 lb kielbasa, diced
1/4 c heavy cream
1/2 c arugula, thinly sliced
1/4 c red bell pepper, finely diced (optional)

Steps:

  • 1. In a small skillet toast the fennel seed over moderate heat until very fragrant, about 2-3 minutes.
  • 2. In a large saucepan melt the butter and cook the leek until very soft, about 5 minutes.
  • 3. Stir in stock and potatoes and bring to boil.
  • 4. Simmer the soup until the potatoes are tender, about 10-15 minutes.
  • 5. Stir in the toasted fennel, kielbasa, cream and salt and pepper, to taste.
  • 6. Before serving stir in the arugula; garnish with red bell pepper if desired.

LEEK, POTATO AND KIELBASA SOUP



LEEK, POTATO AND KIELBASA SOUP image

Number Of Ingredients 9

1/2 teaspoon fennel seed, lightly crushed (put in mini blender)
2 tablespoons unsalted butter
2 cups sliced leeks, white part only, rinsed and drained (used white onion diced, cup)
5 cups chicken stock
2 medium boiling potatoes, peeled and diced
1/2 pound kielbasa, diced
1/4 cup heavy cream (added more to taste)
1/2 cup thinly sliced arugula (added more)
1/4 cup finely diced red bell (used green pepper and sauteed) pepper, for garnish, optional

Steps:

  • In a small skillet toast the fennel seed over moderate heat until very fragrant, about 2 to 3 minutes. In a large saucepan melt the butter and cook the leek until very soft, about 5 minutes. Stir in stock and potatoes and bring to boil. Simmer the soup until the potatoes are tender, about 10-15 minutes. Stir in the toasted fennel, kielbasa, cream and salt and pepper, to taste. Before serving stir in the arugula. Garnish with red bell pepper.

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