Oct 29, 2010
First time I tried this recipe, I prepared it per directions and ended up with something much thinner and less pleasing than desired. Second time around (and making a double recipe!) I made the following changes: 4 lbs red potatoes peeled and 1/4 inch diced, 16 oz sour cream, an extra beer and 1/4 c flour. Get the 4 lbs potatoes, 3 qt water, and 4 beers going per directions. Put the extra beer in a large pan and reduce over medium heat to half. Add chopped kielbasa, stir, and simmer for 10-15 min. Pour beer/sausage into bowl, return pan to med-high heat, drain the sausage reserving the liquid, then add 1/4 of the sausage at a time to the pan for a 3-5 minute sear. After searing, transfer sausage to pot with beer, potatoes and water. Add remainder of ingredients, including the cheese but not the milk per recipe. Take large pan, put back on med heat and deglaze with reserved liquid. Whisk in 1/4 flour until combined then add 1 qt milk in 1 cup increments until smooth (heat the milk in the microwave for 5-6 min on high). Cook this roux for 15 min over med heat until thickened. Add to pot and stir until smooth. Put 1 lb of sour cream in large bowl, temper with 2-3 cups of the soup broth then add to pot. Stir to mix then enjoy. I made approximately two gallons with this recipe for a fundraiser and it was all gone in 30 minutes with many seconds-seekers turned away.
—gamehens
