Kielbasa Potato Soup

• 14 ounces kielbasa, chopped
• 1 tablespoon olive oil
• 1 cup onion, diced
• 3 tablespoons fresh sage, minced (divided)
• 1 tablespoon garlic, minced
• 2 dried bay leaves
• 1 12 lbs russet potatoes, peeled and cubed
• 4 cups chicken broth
• 1 cup canned milk
• 4 teaspoons cider vinegar
• 1 cup grape tomatoes, halved
• 1 teaspoon paprika

1. Brown Kielbasa in the olive oil in a large pot over medium heat.
2. Cook for 8-10 minutes then transfer to a paper towel lined plate.
3. Saute the onion in the remaining oil till soft, about 3-4 minutes.
4. Add the garlic, bay leaves and 2 tablespoons of sage and cook for about a minute more.
5. Stir in the broth and add the potatoes.
6. Partially cover with the lid and bring to a boil, then reduce heat and simmer till the potatoes are soft.
7. With a hand mixer, puree the soup while in the pot.
8. Stir in canned milk, vinegar and salt and pepper to taste.
9. Simmer for 10-15 minutes more.
10. Garnish each serving with 1/4 cup of tomatoes, minced sage and paprika.

kielbasa, olive oil, onion, fresh sage, garlic, bay leaves, potatoes, chicken broth, milk, cider vinegar, grape tomatoes, paprika

Taken from www.food.com/recipe/kielbasa-potato-soup-490443 (may not work)