Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1
Recipe by Cooking Light March 1998

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Recipe Summary

Yield:
8 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large Dutch oven over medium-high heat until hot. Add kielbasa; sauté 10 minutes or until done. Remove kielbasa from pan. Heat oil in pan over medium-high heat until hot. Add onion and garlic; sauté 5 minutes. Add milk, potato, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until potato is very tender.

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  • Remove the potato mixture from heat, and beat at medium speed of a mixer until smooth. Stir in the kielbasa and kale, and cook for 10 minutes or until thoroughly heated.

Nutrition Facts

298 calories; calories from fat 27%; fat 8.8g; saturated fat 2.2g; mono fat 3.4g; poly fat 1.2g; protein 15.9g; carbohydrates 40.5g; fiber 3.2g; cholesterol 25mg; iron 2.1mg; sodium 565mg; calcium 378mg.
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