With the cool weather and rain from what’s left of Hurricane Willa, all signs pointed to a soup day. I didn’t know what we’d eat for dinner, but I did know I wanted some soup. I had considered clam or corn chowder, but the fresh clams would have been a little pricey so, I came up with an Instant Pot Turkey Kielbasa and Potato Soup.
Again, this is one of those things where I came up with with the ingredients off the top of my head. Therefore, the measurements may not be an exact science, but to the best of my memory (see Real Cooking). Since the natives enjoyed it and Deidra said it was a keeper, I figured I would write it down for us as well as share it with you all. So, with out further delay, here’s how it went down.
We used a brand of smoked turkey kielbasa by Wellshire which comes in 12 oz packages. We sliced one whole pack and half of another pack. We sliced them into about 1/4 inch slices. (The packages you purchase may come in 14oz package. If so, still use an entire package, but you may want to use slightly less than half of the second package). Set them aside.
Slice the entire onion and then cut those slices in half. Pull the sliced onion pieces apart and set aside.
Chop up two cloves of fresh garlic. Set a side
Slice the potatoes into 3-4 slices. Then cut each slice into quarters. Do this for each of your red potatoes. After slicing them all, set them aside. (If you have small round red potatoes you may want to use about 10 potatoes. If you have a little larger potatoes, then you may want to limit them to about 8 potatoes. )
Turn your Instant Pot on the saute setting. Pour the cooking oil into the pot and let it heat up. Once it is hot, put your onions, parsley, pepper and garlic in the pot and cook until the onions start to become soft. (You will need at least the 8 quart Instant Pot as this recipe nearly fills the pot. Otherwise, you'd have to cut the amount of ingredients)
Pour a little bit of cooking wine at a time into the pot to deglaze the bottom. Be sure to use a spoon to scrape the bottom to get all that cooked goodness off the bottom. Add a little more wine as needed to scrape the entire bottom of the pot. Once done, turn off the saute setting.
Add the potatoes to the pot. Mix well with the onions. Add the corn and mix into the potato mixture. Lastly, add the sausage into the pot and mix all the contents well.
Pour in the chicken broth. Then pour in the water to a level just below the top of the mixture. Do not fill the entire pot all the way up to the top! Cover the Instant Pot and cook on manual, high pressure for 15 minutes.
When the Instant Pot has finished cooking, perform a quick release. Once you can open the pot, leave it in the warm mode and add in the spinach. Slowly mix in the spinach and as it wilts continue to mix it in.
Melt the butter in a sauce pan on low-medium heat. Then add the flour and mix until it is completely combined. Add in the heavy cream and combine completely. The mixture will be a little smooth as opposed to a liquid, but that's ok. Add this into the Instant Pot and mix in well. The liquid should start to thicken.
Last, add in the shredded pepper jack cheese and stir until melted. If you want more cheese then by all means make it a little more cheesy! Serve your Smoked Turkey Kielbasa And Potato Soup up in bowls with some of your favorite bread and enjoy!
Ingredients
Directions
We used a brand of smoked turkey kielbasa by Wellshire which comes in 12 oz packages. We sliced one whole pack and half of another pack. We sliced them into about 1/4 inch slices. (The packages you purchase may come in 14oz package. If so, still use an entire package, but you may want to use slightly less than half of the second package). Set them aside.
Slice the entire onion and then cut those slices in half. Pull the sliced onion pieces apart and set aside.
Chop up two cloves of fresh garlic. Set a side
Slice the potatoes into 3-4 slices. Then cut each slice into quarters. Do this for each of your red potatoes. After slicing them all, set them aside. (If you have small round red potatoes you may want to use about 10 potatoes. If you have a little larger potatoes, then you may want to limit them to about 8 potatoes. )
Turn your Instant Pot on the saute setting. Pour the cooking oil into the pot and let it heat up. Once it is hot, put your onions, parsley, pepper and garlic in the pot and cook until the onions start to become soft. (You will need at least the 8 quart Instant Pot as this recipe nearly fills the pot. Otherwise, you'd have to cut the amount of ingredients)
Pour a little bit of cooking wine at a time into the pot to deglaze the bottom. Be sure to use a spoon to scrape the bottom to get all that cooked goodness off the bottom. Add a little more wine as needed to scrape the entire bottom of the pot. Once done, turn off the saute setting.
Add the potatoes to the pot. Mix well with the onions. Add the corn and mix into the potato mixture. Lastly, add the sausage into the pot and mix all the contents well.
Pour in the chicken broth. Then pour in the water to a level just below the top of the mixture. Do not fill the entire pot all the way up to the top! Cover the Instant Pot and cook on manual, high pressure for 15 minutes.
When the Instant Pot has finished cooking, perform a quick release. Once you can open the pot, leave it in the warm mode and add in the spinach. Slowly mix in the spinach and as it wilts continue to mix it in.
Melt the butter in a sauce pan on low-medium heat. Then add the flour and mix until it is completely combined. Add in the heavy cream and combine completely. The mixture will be a little smooth as opposed to a liquid, but that's ok. Add this into the Instant Pot and mix in well. The liquid should start to thicken.
Last, add in the shredded pepper jack cheese and stir until melted. If you want more cheese then by all means make it a little more cheesy! Serve your Smoked Turkey Kielbasa And Potato Soup up in bowls with some of your favorite bread and enjoy!