Kielbasa and Golden Potato Soup

• Preheat a large dutch oven or soup pot over medium heat. Pour the olive oil into the dutch oven and add the sliced kielbasa in a single layer across the bottom of the pan. Brown the kielbasa in the dutch oven, undisturbed, for 5 minutes. Stir the kielbasa, flipping the pieces to the other side, and brown for another 2-3 minutes more.

To the dutch oven with the kielbasa in it, add the minced garlic, chopped celery, and chopped onion. Stir to combine the ingredients together and cook, stirring occasionally, until the vegetables begin to soften. About 5 minutes.

Add the mini golden potatoes, plus the black pepper and kosher salt, to the dutch oven. Cook everything in the dutch oven, stirring regularly, until the onion is very soft and the potatoes just begin to soften. Around 5-7 minutes.

Scoop the tomato paste into the dutch oven. Stir to coat the potatoes and aromatics in the tomato paste. Continue to cook the soup base, until the tomato paste deepens in color, about 2 minutes.

Pour the chicken broth into the dutch oven and bring it to a simmer. Simmer the soup for 30 minutes, until the potatoes are fork tender. Remove the dutch oven from the heat.

Stir the chopped fresh dill into the soup. Taste and adjust the salt and pepper levels to your taste, if needed.

Serve this kielbasa and potato soup with a large dollop of sour cream, a drizzle of olive oil, some freshly cracked black pepper, and more fresh dill. Enjoy!