Grandma's German Potato Soup
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"This was one of my grandmother's postwar staples. As an inexpensive, easy to cook but hearty soup, this
has been a family favorite ever since."
1-1/2 cups kielbasa (cut into wheels) (any brand will do)
1 medium onion, finely diced
1-1/2 ribs celery, finely diced
3 large carrots, cut into wheels
1 teaspoon marjoram
1 teaspoon ground black pepper
4 to 5 cups of 1/2-inch chunks of peeled potatoes
5 cups cold water
4 to 5 teaspoons chicken bouillon granules
1/3 cup freshly chopped parsley
In a nonstick pan, saute the kielbasa until browned. Remove the sausage from the pan, ensuring the fat from
the sausage remains. Saute the onion and celery in the fat until golden and soft.
Add the carrots, marjoram and pepper and saute for another 3 minutes. Place the vegetable mixture in a
4-quart cooking pot and add the potatoes. Saute for a minute. Add the water and bouillon granules and
simmer until the potatoes are well cooked.
With a manual potato masher, mash part of the potatoes in the soup until some are mashed but plenty of
chunks remain. Add the parsley and kielbasa and serve hot with crusty bread.