SERVES 4-6

Ingredients

2 lb. smoked kielbasa

2 tbsp. unsalted butter

4 cloves garlic, finely chopped

2 leeks, trimmed, sliced

1 small yellow onion, sliced

2 medium russet potatoes, peeled and cut into 1? cubes

2 sprigs marjoram

1 bay leaf

1 1?2 cups sour cream

1?4 cup flour

1?4 cup freshly grated horseradish

Kosher salt and freshly ground black pepper, to taste

1?4 cup roughly chopped dill

2 tbsp. chopped parsley

4 boiled eggs, cut into wedges (See How to Hard Boil Eggs)

Directions

Step 1: Boil kielbasa and 8 cups water in a 6-qt. saucepan. Reduce heat to medium-low; cook to flavor broth, about 25 minutes. Pour liquid and kielbasa into a bowl; reserve.

Step 2: Return saucepan to medium heat.

Step 3: Add butter, garlic, leeks, and onion; cook until soft, about 10 minutes.

Step 4: Add reserved liquid, potatoes, marjoram, and bay leaf; boil. Reduce heat to medium-low; cook until potatoes are tender, about 30 minutes.

Step 5: Discard marjoram and bay leaf; purée soup in a blender.

Step 6: Return soup to pot; bring to a simmer.

Step 7: Meanwhile, whisk sour cream and flour in a bowl, add 1?2 cup soup, and whisk until smooth. Pour mixture into soup; cook, stirring, until thickened, about 5 minutes.

Step 8: Cut kielbasa into 1?2?-thick slices; add to soup along with horseradish, salt, and pepper.

Step 9: Garnish with dill, parsley, and eggs.