2 tbsp. butter
6 med. potatoes, cut into sm. pieces
Handful fresh sorrel leaves, cut in quarters
1/2 tsp. salt
Pepper
1/2 lb. fresh Polish sausage (optional)
Chives, chopped (optional)

Cook sausage in water to cover. Save broth. Melt butter in large kettle, add sorrel and potatoes. Cook 5 to 7 minutes until leaves are wilted; stirring constantly. Add 3 cups broth and 3 cups water; bring to boil. Simmer 20 minutes until potatoes are tender. Cool. Take out half of potatoes and save. Place rest of potatoes and broth in blender, blend until creamy. Season. Return to kettle. Add remaining potatoes and sausage (optional). Heat and serve. Chives may be added to top. (Sausage must cook at least 1 hour until done).