Step 1

Peel and dice potatoes. Cover in pot with cold water while prepping rest of ingredients

Step 2

In a large pot over MED HIGH heat, sautee bacon until just shy of crisp. Remove bacon, set aside. Add onions, shallot. Cook 2 min. Add celery, carrot and dry spices, cook 2 min.

Step 3

Add potatoes and stock until potatoes just covered. Combine well.

Step 4

Cover, bring to boil. Uncover, reduce heat and simmer 15 minutes or until potatoes are just barely fork tender. Turn off heat.

Step 5

Carefully scoop 50-75% of the mixture (depending how smooth vs. textured you want it, into a blender and puree for about 10 seconds. Do this in batches to not overfill the blender container. Be careful - it's hot! Return pureed mix back into the pot and combine.

Step 6

Add heavy cream, brandy, whisk well. Add cooked bacon and kielbasa to soup, combine. Cover and let sit off heat for 10 minutes. Add parsley and stir through. Taste and adjust seasoning.

Step 7

Garnish with chives and a crack of black pepper.