Harridge Post & Prospector

Roxie’s Recipes (for the Lazy Cook)

Soup is my ultimate comfort food, and with everything that has happened here at Harridge House and my constant worrying about Linda, I figured it might be a good idea at this time to pull out one of my favorite recipes. This one is extremely easy to make and is even better the second time you warm it up – if there happens to be any left over from the initial serving!

  • 5 lb bag of Yukon gold potatoes
  • 1 pkg kielbasa
  • 1 bundle kale
  • 2 cups beef broth
  • 1/2 cup Maggi seasoning
  • salt & pepper to taste
  • Colby cheddar cheese, finely shredded, for garnish
  • diced green onions for garnish
  1. Clean & boil potatoes until they are fork tender. You can use them skin on or skin off, according to your preferences. Depending on how “chunky” you like your potatoes, you can either dice them or use a food processor to mince them.
  2. Dice the kielbasa into small chunks. Place the potatoes in a slow cooker with the kielbasa and beef broth. I prefer to tear the kale into pieces, discarding the center stems. Add it to slow cooker, along with the Maggi, salt & pepper, stirring thoroughly.
  3. Allow the cook on medium for several hours. The nice thing about this soup is the longer it cooks, the more the flavors meld. Do check and stir it at least every half hour, adding more broth and seasoning if needed.
  4. Serve topped with chives and shredded cheese.

Now, Sunday at 9pm, tune your radio to KNVC 95.1 FM Carson City – or if you’re not in range, you can pull it up on their website: https://knvc.org. If you happen to miss it for some reason, they will re-air it next Friday at 8pm.

Need to catch up on previous episodes? Go to https://anchor.fm/harridgehouse or your favorite podcast provider to stream previous episodes from Season 1 and Season 2.