2 strips chopped bacon
2 med. onion, minced
1/2 tsp. paprika
1 (1 lb.) can sauerkraut, drained and rinsed
6 c. bouillon
2 c. diced, peeled potatoes
1 bay leaf
1 lb. ready to eat kielbasa
Chopped parsley
Pepper

Put bacon in heavy 4 quart kettle or Dutch oven. Saute on low heat for 2 minutes. Add onion and saute 3 minutes. Add next 5 ingredients, bring to a boil and simmer 35 minutes. Add kielbasa and simmer 15 minutes. Remove kielbasa and discard casing and cut into 1/2 inch slices and return to soup. Season to taste with pepper and parsley.