Recipe from How to Cook Everything, 10th ann. edition
- 2 pounds all-purpose or waxy potatoes
- 3 T. olive oil
- salt and pepper to taste
- 1 small onion, minced
- 2 c. chicken stock or water
- 1 pound kielbasa
- 1/4 c. chopped fresh parsley for garnish, optional
- Peel potatoes and cut them into large chunks, in half if they're midsized, or leave whole if small. Slice kielbasa thinly.
- Put oil in large pot over medium-high heat. When hot, add potatoes and sprinkle with salt and pepper. Cook, stirring occasionally, until coated in oil and beginning to turn golden. Add onion and sausage and stir a few times until onion softens, a minute or two.
- Add stock and enough water to cover so that the potatoes are barely covered. Bring to a boil, stirring once in a while to make sure potatoes aren't sticking, then turn down the heat to medium-low so that the mixture bubbles gently. Cook, stirring occasionally, until the potatoes get tender, 20-25 minutes. Add more liquid if they start sticking. When a fork slides easily into a potato, they're done. Taste and adjust seasoning if necessary.
- If hoping for leftovers that you can turn into potato soup the next day, serve with a slotted spoon and leave a few pieces of sausage.
Leftover Potato Soup
Cook up some more potatoes, peeled and cubed, in the leftover stock. When tender, mash partially in the pot with a potato masher. Stir in some milk until it's to your liking and serve, topped with some grated cheese. The sausage flavor will add a nice richness to this simple soup.