Wisconsin Swiss, Sausage and Potato Soup
4 T butter
1 small onion, chopped
2 stalks celery, thinly sliced
1 pound smoked polska kielbasa, thinly sliced
1 t caraway seeds
4-6 c chicken broth
3 large potatoes, diced
Add to pot, starting with only 4 cups of broth. Add broth to cover potatoes sufficiently. Boil until potatoes are soft.
2 c heavy cream
Add and stir in well.
6 T cold water
2 T corn startch
2 T flour
Make a slurry and add to the pot. Mix in well.
1 pound Swiss cheese, shredded
Add to pot and stir over low heat until all melted. Remove from heat.
Serve with pumpernickel or caraway rye croutons.
Croutons: Cube 6 slices of rye bread and toast in oven until crispy at 350℉.