Kielbasa and Potato Soup, Gluten Free

I am currently reading “Sun Kissed” by Catherine Anderson. (Yeah, it is a dumb love story romance) I started reading her books this summer when I found them in the tiny library at the North Rim. One of the characters in this book was cooking for his family and was making Kielbasa and Potato Soup. There was no recipe given in the book, but it sounded so good that I decided to make some.

Here is the recipe I used:

4 large red potatoes, peeled and diced
3 tablespoons olive oil
1 bunch of green onions, peeled and chopped
2 stalks of celery, chopped
2 cloves garic, minced
1 pkg kielbasa, cut into bite sized pieces
1 small can evaporated milk
2 cups water or chicken broth
1/4 cup tapioca flour
1 1/2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon black pepper

Cover the potatoes with water and cook until tender, drain, set aside.

Heat the olive oil in a dutch oven. Add the onions, celery, and garlic–sautee until tender. Add the kielbasa, sautee until the meat is heated through, about 5 minutes. Mash the potatoes coarsely and add to the dutch oven. Add the seasonings and milk. Combine the tapioca flour with the water, then add to the dutch oven. Turn heat down to low, cover, and simmer for 20 minutes.

This soup was thick, like New England Clam Chowder consistency. I served it up with some gluten free crackers and some swiss cheese slices. There was none left to take pictures of.