- 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.