Recipe of the Week: Kielbasa Potato Soup

The following recipe for Kielbasa Potato Soup is from SurvivalBlog reader Tractorguy.  It makes about six pints.

  • 4 medium potatoes diced up into 3/8″ cubes
  • 1 medium chopped onion
  • 1 stalk celery cut into 3/8″ pieces
  • 1 14 oz. can beef broth
  • 1 14 oz. can chicken broth
  • 1 cup water
  • 3/4 lb. kielbasa sausage sliced and diced into 1/2″ pieces
  • 1 can condensed cream of chicken soup
  • Ground black pepper (to taste)
  1. In a large pot, combine potatoes, beef broth, chicken broth, onion, celery, and water.
  2. Bring to a gentle boil for 15 minutes to cook the potatoes.
  3. Add kielbasa and condensed cream of chicken soup.
  4. Bring back to a gentle boil to thoroughly heat and slightly thicken the mixture.
  5. Season with black pepper to taste.
Note on Canning STORAGE
Tractorguy notes: “We like to pressure can this to store for later. Since it will be cooked in the canning process, don’t leave it on the heat longer than to get it to a boil after adding the kielbasa and condensed soup. Ladle into pint jars and process at 10 lb. (or 15 lb. if your altitude requires it) for 75 minutes.”

Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!