Cut the kielbasa into small cubes and place in a Dutch oven with the olive oil. Remember, you’ll be eating this with a spoon, so size the kielbasa pieces accordingly. Sauté over high heat until the kielbasa begins to brown. Finely chop the onion and add to the pot. Cook, stirring frequently, until the onions are soft and golden and the kielbasa is nicely browned.
Add the minced garlic, the dill and the mustard powder and cook for two minutes more. Stir in the chicken broth, scraping any browned bits from the bottom of the pot, and bring to a boil.
While the soup is heating, cut the potato into bite-sized cubes. When the soup is boiling, add the potatoes, lower the heat to medium-low and cover the pot. Cook for 15- 20 minutes until the potatoes are tender.
Cut the cream cheese into eight even cubes, increase the heat to medium high and stir in cubes of cream cheese, one at a time, stirring until each one is melted before adding the next. At times the soup may look curdled, but it will melt evenly with gentle stirring. Don’t knock it around too much or the potatoes will disintegrate. Stir in the grated Gouda a handful at a time until it is melted.
Serve immediately, with a little chopped dill and grated Gouda sprinkled on top.
Yogurt biscuit bites
Makes 9 biscuit bites
During the winter soup season, it’s always nice to have a little bread-y bite next to your bowl. And I don’t think there can be an easy recipe than this one. Just a few ingredients and a thousand possible combinations and you have a nice, tangy little treat.
I generally make these plain, then roll them in seasoned butter, but you can add seasonings or even a little bit of grated cheese to the dough. Suit the seasoning to the soup you’re serving them with.
1-1/4 cup all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon kosher salt
1 cup plain yogurt (not Greek)
4 tablespoons (1/2 stick) butter, divided