Potato and Sauerkraut Soup with Kielbasa

Directions:
Melt the butter in a large wide pot or Dutch oven over
medium heat. Add the kielbasa and cook, stirring
occasionally, until golden and crisp, 3 to 5 minutes. Remove
with a slotted spoon to a plate, leaving the drippings in the
pot.
Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned
bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add
the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to
2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and
bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are
tender, 15 to 20 minutes.
Stir together the heavy cream and mustard in a small bowl. Once the potatoes are
tender, reduce the heat to medium low and whisk the heavy cream mixture into the
soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until
thickened slightly, 3 to 5 minutes. Season with salt and pepper.
Divide the soup among bowls. Top with the chopped celery leaves and dill