A potato soup recipe that uses a home-made vegetable broth. Ingredients are cooked in stages and can be vegan or otherwise.
You can cook everything together but you'll find that if you cook the potatoes separately they will be firmer and add a new dimension to your soup. The same with the Kielbasa since you are cooking and seasoning separately.
Four large potatoes
Two cloves of garlic
One half medium onion
Three large carrots
Three stalks of celery
Whole Anaheim Mild Pepper (optional)
Chef Paul Prudhomme's Poultry or Vegetable Seasoning
Chef Paul Prudhomme's Little Italy Seasoning
Chef Paul Prudhomme's Barbecue Magic
Kosher or Sea Salt
Vegetable Stock (48 oz)
EVOO
Kielbasa Sausage(optional)
Microwave the potatoes and let cool in the fridge for a tad for easy slicing. When cool, slice into quarters, place into separate fry pan using EVOO. Sprinkle on Prudhomme's Poultry or Vegetable Seasoning to taste. Fry until golden brown. Set aside.
Dice onion and garlic and saute in Dutch Oven or large stockpot using EVOO. Cook until golden brown. Add diced carrots, celery, pepper and saute for seven more minutes.
Add vegetable stock. If home-made, salt to taste. See below for recipe.
Add potatoes. Slice Kielbasa into dollar-size chucks, sprinkle on Prudhomme's Barbecue Magic and brown in the same pan you cooked the spuds in. Add to the soup pot. Spice the soup with Prudhomme's Little Italy.
Vegetable Stock: Save leftover lettuce, celery, carrot peeling, beets, cabbage, broccoli...most everything but peppers and refrigerate until you have enough to make a broth. Fill a stock pot with the veggies and bring to a boil and drop down to simmer and cook from 4 to 6 hours. Strain and you have your broth. Freezes real well.
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All Rights Reserved BBQing Tips From Deep In The Heart Of Oregon, Thom Richards, Copyrighted 2012-2013 Please keep this site active by checking out my quality advertisers! Also, please see bottom of page for Product Disclosure and Privacy Disclosure!
You can cook everything together but you'll find that if you cook the potatoes separately they will be firmer and add a new dimension to your soup. The same with the Kielbasa since you are cooking and seasoning separately.
Four large potatoes
Two cloves of garlic
One half medium onion
Three large carrots
Three stalks of celery
Whole Anaheim Mild Pepper (optional)
Chef Paul Prudhomme's Poultry or Vegetable Seasoning
Chef Paul Prudhomme's Little Italy Seasoning
Chef Paul Prudhomme's Barbecue Magic
Kosher or Sea Salt
Vegetable Stock (48 oz)
EVOO
Kielbasa Sausage(optional)
Microwave the potatoes and let cool in the fridge for a tad for easy slicing. When cool, slice into quarters, place into separate fry pan using EVOO. Sprinkle on Prudhomme's Poultry or Vegetable Seasoning to taste. Fry until golden brown. Set aside.
Dice onion and garlic and saute in Dutch Oven or large stockpot using EVOO. Cook until golden brown. Add diced carrots, celery, pepper and saute for seven more minutes.
Add vegetable stock. If home-made, salt to taste. See below for recipe.
Add potatoes. Slice Kielbasa into dollar-size chucks, sprinkle on Prudhomme's Barbecue Magic and brown in the same pan you cooked the spuds in. Add to the soup pot. Spice the soup with Prudhomme's Little Italy.
Vegetable Stock: Save leftover lettuce, celery, carrot peeling, beets, cabbage, broccoli...most everything but peppers and refrigerate until you have enough to make a broth. Fill a stock pot with the veggies and bring to a boil and drop down to simmer and cook from 4 to 6 hours. Strain and you have your broth. Freezes real well.
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| Potato Soup Recipe |
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| Potato Soup Recipe |
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| Kielbasa |
All Rights Reserved BBQing Tips From Deep In The Heart Of Oregon, Thom Richards, Copyrighted 2012-2013 Please keep this site active by checking out my quality advertisers! Also, please see bottom of page for Product Disclosure and Privacy Disclosure!
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