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Brown Kielbasa in the olive oil in a large pot over medium heat. Cook for 8-10 minutes then transfer to a paper towel lined plate. Saute the onion in the remaining oil till soft, about 3-4 minutes. Add the garlic, bay leaves and 2 tablespoons of sage and cook for about a minute more. Stir in the broth and add the potatoes. Partially cover with the lid and bring to a boil, then reduce heat and simmer till the potatoes are soft. With a hand mixer, puree the soup while in the pot. Stir in canned milk, vinegar and salt and pepper to taste. Simmer for 10-15 minutes more. Garnish each serving with 1/4 cup of tomatoes, minced sage and paprika.
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching