Idea for easter!

Ingredients

• 1 pound smoked kielbasa
• 6 cups water
• 2 tbsp. unsalted butter
• 1 leek tough green parts trimmed, sliced
• 1 small onion sliced
• 3 cloves garlic minced
• 2 medium potatoes peeled and diced
• 1 teaspoon marjoram fresh or dried
• 2 bay leaves
• 1 cup sour cream
• 1 tablespoon all-purpose flour
• Salt and freshly ground black pepper to taste
• 2 tablespoons horseradish
• 2 tablespoons chopped dill
• 1 tablespoon chopped parsley
• 4 hard-boiled eggs cut in half or into wedges

Directions

In a Dutch oven or saucepan, cook the kielbasa; pour the liquid and kielbasa into a bowl. Set aside.

Return saucepan to medium heat. Add butter, leek, onion, and garlic; cook until soft, about 5 minutes.
Add reserved liquid, potatoes, marjoram, and bay leaf and cook until potatoes are tender, for about 20 minutes.

Discard bay leaf and, using an immersion blender or a food processor, purée soup (leave some chunks if you desire).

Whisk flour and sour cream together until smooth. Pour the mixture into the soup. Simmer until thickened.

Cut the kielbasa into slices and add to the soup. Stir in horseradish. Garnish with dill, parsley, and hard-boiled eggs sliced in half or into wedges.

Attributions

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