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Credit: Todd Coleman
2 lb. smoked kielbasa
2 tbsp. unsalted butter
4 cloves garlic, finely chopped
2 leeks, trimmed, sliced
1 small yellow onion, sliced
2 medium russet potatoes, peeled and cut into 1″ cubes
2 sprigs marjoram
1 bay leaf
1 ½ cups sour cream
¼ cup flour
¼ cup freshly grated horseradish
Kosher salt and freshly ground black pepper, to taste
¼ cup roughly chopped dill
2 tbsp. chopped parsley
4 boiled eggs, cut into wedges
Boil kielbasa and 8 cups water in a 6-qt. saucepan. Reduce heat to medium-low; cook to flavor broth, about 25 minutes. Pour liquid and kielbasa into a bowl; reserve. Return saucepan to medium heat. Add butter, garlic, leeks, and onion; cook until soft, about 10 minutes. Add reserved liquid, potatoes, marjoram, and bay leaf; boil. Reduce heat to medium-low; cook until potatoes are tender, about 30 minutes. Discard marjoram and bay leaf; pur
ée soup in a blender. Return soup to pot; bring to a simmer. Meanwhile, whisk sour cream and flour in a bowl, add ½ cup soup, and whisk until smooth. Pour mixture into soup; cook, stirring, until thickened, about 5 minutes. Cut kielbasa into ½″-thick slices; add to soup along with horseradish, salt, and pepper. Garnish with dill, parsley, and eggs.