Potato, Sausage, and Leek Soup

Potato, Sausage, and Leek Soup-- Recipe at: stephanie-spring.comPotato, Sausage, and Leek Soup-- Recipe at: stephanie-spring.comPotato, Sausage, and Leek Soup-- Recipe at: stephanie-spring.comPotato, Sausage, and Leek Soup-- Recipe at: stephanie-spring.comPotato, Sausage, and Leek Soup-- Recipe at: stephanie-spring.com Potato, Sausage, and Leek Soup-- Recipe at: stephanie-spring.comPotato, Sausage, and Leek Soup-- Recipe at: stephanie-spring.comA few simple ingredients can create the most delectable soup. The combination of flavors never cease to smell delicious and warm me that it was worth sharing for you to experience the same sensations. Going back for seconds was a sure sign that Eric liked it and the fact that soup has never really been my thing but I ended up following suit, made me know that the soup was a keeper. It’s a clean-eating soup for a blustery cold night but hearty one in the same. Not big meat-eaters? No worries! Leave out the sausage, add one less cup of chicken stock and you’re set! My favorite part either way? The parsley! Make sure it’s added to your grocery list to ensure the perfect topping for dinner this week!
Potato, Sausage, and Leek Soup-- Recipe at: stephanie-spring.com Potato, Sausage, and Leek Soup-- Recipe at: stephanie-spring.comPotato, Sausage, and Leek Soup-- Recipe at: stephanie-spring.comPotato, Sausage, and Leek Soup-- Recipe at: stephanie-spring.com


Ingredients:

  • 5 russet potatoes (peeled and cubed)
  • 2 leeks
  • 1/2 pound sausage
  • 6 cups chicken stock
  • 1 cup whole milk
  • 1 Tbsp EVOO
  • salt to taste
  • parsley for garnish



What to do:

Cook sausage by itself until browned. Cool and cut into quarter inch rounds. Cut the leeks into rings and place in a bowl of water to clean thoroughly. Drain and set aside. Pour EVOO into a large pot (I used this and LOVE it!)  on medium to medium-high heat. Combine potatoes and leeks into the pot for 8 to 10 minutes or until softened. Stir occasionally. Add 6 cups of chicken stock and the sausage to the pot and bring to a boil. Once it comes to a boil, reduce heat to low and cover for 30-40 minutes. Stir occasionally. After 30-40 minutes, add 1 cup of whole milk and about a teaspoon of salt. Stir and cook for another five minutes. Take about four cups from the soup and puree in a blender until smooth. Add back to the soup and continue cooking on medium heat for about ten minutes. Ladle into bowls and top with parsley.