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  • 2 tablespoons margarine
  • 4 potatoes, peeled and cubed
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • water to cover
  • 1 (16 ounce) package turkey kielbasa, cut to 1/4 inch slices
  • 1 (1 ounce) package dry Ranch-style dressing mix
  • 1 quart half-and-half cream
  • salt and pepper to taste


Place the butter or margarine, potatoes, onion and celery in a large pot over high heat. Add water to cover and cook for 20 minutes, or until potatoes are tender.

Puree the cooked potato mixture in small batches in a blender or food processor. Return the pureed mixture to the pot over medium heat. Add the kielbasa, ranch dip mix and half-and-half. Stir well and season with salt and pepper to taste. Allow soup to heat through, but do not boil.