valmg’s gluten-free Kielbasa Potato Chowder

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INGREDIENTS

• 5 pounds potatoes
• 1.5 – 2 pounds kielbasa (I used skinless Hillshire Farms for this, I got it on sale for cheap and it’s gluten-free)
• milk
• 1x 14.5 ounce can green beans, strained
• 1x 14.5 ounce can diced carrots, strained
• 2x 14.5 ounce cans chicken broth
• 1 tbsp onion powder
• 4 chicken boullion cubes
• salt and pepper to taste
• shredded cheddar cheese (optional)

DIRECTIONS

Peel the potatoes and cut them into small chunks.

Place potatoes, kielbasa and boullion cubes in large soup pot and cover with water.

Bring to a boil.

When the potatoes are soft turn the heat off.

Drain.

Remove the kielbasa and set aside.

Remove the potatoes.

3/4 of the potatoes in the soup pot now need to go through the blender (or food processor if you have one – I don’t).

I filled half of the blender pitcher with potatoes, covered them with milk and blended for about 10 seconds.

After blending, put the potatoes back into the soup pot. Continue until you’ve blended about 3/4 of the potatoes.

Place the remaining 1/4 of the potatoes back into the soup pot.

Cut the kielbasa into cubes or chunks and put back into the soup pot.

Put the diced carrots into the soup pot.

Cut the green beans in half (to about the size of a diced carrot piece) and put into the soup pot.

Add 2 cans of chicken broth into the soup pot.

Add 1 tbsp of onion powder into the soup pot.

Heat on medium for about fifteen minutes, stirring frequently.

Serve.

Sprinkle some cheddar cheese on top if you like.

This recipe leaves lots of room for changes. You can easily go creamier or brothier (just keep the water), change the vegetables, whatever you like.