I got the idea for this soup from Lex Culinaria and since found out that it is even better made with salmon instead of sausage.
1 T. Olive Oil
1 medium yellow onion, sliced
3 cloves garlic minced
3 largish (or 4 medium) potatoes, scrubbed
4 cups chicken stock
1/2 cup chopped fresh dill
10 oz or 2 links of kielbasa or polish sausage
salt and pepper
sour cream to garnish
caramelize onions in olive oil over a medium low heat, stirring occasionally until brown and sweet about 20 or 25 minutes. slice the potatoes, half and slice larger potatoes. Add the garlic to the soup pot and cook and stir for 3 minutes more. Raise the heat to medium high and add the sausage and sliced potatoes and pour in chicken stock. Add enough water so that the potatoes are covered by a margin of about one inch. Add in one half of the chopped dill. Place the lid on the pot and allow the soup to simmer over medium high heat for about 30 minutes. Taste the broth and season with salt and pepper to taste. Remove from the heat and stir through the remaining dill. Serve with (or without) dollops of sour cream.