1/2 lb. Eskrich polska kielbasa
1 c. beef broth
1 c. chicken broth
1/4 c. coarsely chopped celery
1/4 c. coarsely chopped onion
1/4 c. coarsely chopped green pepper
1 med. potato, diced
2 tbsp. cornstarch dissolved in 2 tbsp. cold water
1 c. shredded Swiss cheese
8 oz. can sauerkraut, well drained
2 c. Half & Half
1/4 tsp. white pepper
2 chopped green onions

Combine broths, celery, onion, green pepper and potato in large saucepan. Bring to a boil. Reduce heat and simmer until vegetables are tender-crisp, about 15 minutes. Add cornstarch mixture and cook until soup thickens. Cut sausage into quarters lengthwise, then cut crosswise into 1/4 inch pieces. Add sausage, cheese, sauerkraut and Half & Half. Stir and continue cooking until mixture is heated through. DO NOT bring to a boil. Add pepper and garnish with onions. Serve immediately. 6 servings.