POTATO LEEK SOUP WITH SAUSAGE
A simple, creamy, warming soup makes a perfect fall weeknight dinner
Provided by Estelle Forrest
Categories Main Course
Number Of Ingredients 13
Steps:
- Prepare all of the ingredients.
- In a large pot over medium-high heat, melt butter and add garlic and leeks. Cook for 10 minutes, stirring regularly. Add chicken broth, potatoes, and seasoning. Bring to a boil, cover and reduce heat to medium. Let cook for 20 minutes.
- In a saute pan over medium high heat, add oil. Saute sausage until just browned and warmed through.
- Remove soup from the heat. Using an immersion blender, blend the soup to a smooth consistency. Stir in heavy cream. Return to medium heat for 5 minutes.
- In a shallow soup bowl, ladle soup into center. Place cooked sausage in center of bowl and garnish with parsley, if desired
POTATO LEEK SOUP WITH ITALIAN SAUSAGE
A hearty and satisfying soup to keep you warm all winter long.
Provided by Annalise
Categories Soup
Time 55m
Number Of Ingredients 12
Steps:
- In a large pot brown sausage over medium high heat until cooked all the way through, about 8-10 minutes. Transfer sausage to a paper towel lined plate and set aside.
- Add olive oil, leeks, and carrots and season with salt and pepper. Cook over medium heat until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Add wine and bring to a boil. Simmer for 5 minutes until liquid is reduced by half.
- Add the broth, potatoes, bay leaf, thyme, and more salt and pepper. Bring to boil and cook until potatoes are fork tender, about 20 minutes. Return the sausage to the pot and stir in the milk or cream. Serve with crusty bread, or as desired.
- Store leftovers in the fridge for up to 5 days. The soup is even better the next day!
Nutrition Facts : Calories 435 kcal, Carbohydrate 27 g, Protein 15 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 59 mg, Sodium 1227 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
LEEK POTATO SOUP
Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 1h40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Chop the leeks into small pieces.
- In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
- Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
- Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
LEEK, POTATO, AND SAUSAGE SOUP
Steps:
- In a dry heavy saucepan toast the cuminseed and the caraway seeds over moderate heat, stirring for 2 to 3 minutes, or until they are very fragrant, and transfer them to a plate. In the pan cook the leek in the butter, stirring occasionally, for 5 minutes, or until it is very soft, stir in the broth and the potato, peeled and cut into 1/2-inch dice, and bring the liquid to a boil. Simmer the mixture for 10 minutes, or until the potato is tender, stir in the toasted seeds, the kielbasa, the cream, and salt and pepper to taste, and simmer the soup for 5 minutes. Just before serving, stir in the spinach.
HUNGARIAN POTATO AND SAUSAGE SOUP
When the going gets tough, the tough make soup! There are certain recipes that comfort the body and soul in a profound way and this hearty potato and sausage soup is in that class. I think you'll agree it's one of the best things you've had in a long time. The savory flavor from smoked sausage and the earthy sweetness from onions and cabbage are balanced perfectly with a splash of vinegar and a bit of sour cream, all brought together by soft and tender potatoes--the only way this gets better is serving it with a nice hunk of buttered, crusty bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h25m
Yield 4
Number Of Ingredients 16
Steps:
- Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
- Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
- Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
- Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
- Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.
Nutrition Facts : Calories 511.6 calories, Carbohydrate 45.6 g, Cholesterol 72.1 mg, Fat 29.4 g, Fiber 4.6 g, Protein 17.4 g, SaturatedFat 14.1 g, Sodium 2709.8 mg, Sugar 6.3 g
POTATO LEEK SOUP RECIPE BY TASTY
Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.
Provided by Merle O'Neal
Categories Lunch
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
- Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
- Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
- Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
- Uncover and remove thyme and bay leaf.
- Use an immersion or countertop blender to blend the soup until smooth.
- Stir in chives and hot sauce (optional).
- Allow to cool 2 minutes and serve.
- Enjoy!
Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams
SAUSAGE AND LEEK SOUP
Categories Soup/Stew Potato Quick & Easy Lunch Sausage Leek Fall Winter Simmer Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 main-course servings
Number Of Ingredients 10
Steps:
- Wash leeks in a large bowl of cold water, then lift out and drain well in a colander.
- Cook carrot and celery in 1/2 stick butter in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add leeks and cook, stirring, until softened, about 3 minutes. Add stock and bring to a boil, then reduce heat and simmer, partially covered, 15 minutes.
- While stock simmers, peel potatoes and cut into 1/2-inch cubes.
- Melt remaining 1/2 stick butter in a small heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes. Remove from heat and add 2 cups simmering stock, whisking vigorously (mixture will be thick), then whisk flour mixture into remaining stock and return to a simmer, whisking.
- Add potatoes, kielbasa, and marjoram and simmer soup, partially covered, until potatoes are tender, 10 to 15 minutes. Season with salt and white pepper.
POTATO LEEK SOUP WITH SPICY SAUSAGE & CHEESE
This is my favorite variation of potato leek soup. It's a bit elaborate, especially with the garnishes, but can easily be toned down. The steps to make the potato croutons to garnish are at the end. Also note that if you let potato-leek soup stand, it will thicken considerably. When you reheat it, just thin it out with milk.
Provided by Starrah
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cube the potatoes, and finely chop the leeks and celery. Mince the garlic. Cut the sausage into small pieces.
- Melt 2 TBSP of the butter in your soup pot on low heat. First, add the garlic, cooking until fragrant.
- Add the meat, cooking, but not browning. Then add the rest of the butter.
- Add the vegetables and cook on low for about 10 minutes while stirring frequently. The butter should be absorbed, but the vegetables should not brown.
- Add about three quarters of the stock (until the stock level just covers the vegetables), and simmer until everything is tender, about 15-20 minutes.
- In a blender in a few batches, flash-puree the soup (you may need to use a second pot to pour the pureed soup into), and return it all to the pot. Add more stock to adjust the consistency if you need to.
- Add the cream and small handful of mild cheese, and salt and pepper to taste. Then gradually add a few dashes of coriander until it tastes right.
- To make the potato croutons for garnishing, use 1 or 2 potatoes, cut to small cubes, seasoned with lots of paprika and some cayenne pepper and salt, and fry in a generous amount of vegetable oil until crisp.
- Serve in shallow soup bowls. Put the shredded or chunks of sharp cheese on top, along with a large spoonful of the parsley-scallion mix and the potato croutons. Stir up and enjoy!
Nutrition Facts : Calories 497.5, Fat 21.7, SaturatedFat 12.3, Cholesterol 58.1, Sodium 265.9, Carbohydrate 68.6, Fiber 8.9, Sugar 8.2, Protein 10.5
POTATO AND SAUSAGE SOUP
Best potato soup with sausage ever with a variation of the original German soup. My family loves this soup and I never have leftovers. This recipe is one my grandmother used to make when I was growing up and I have always loved this.
Provided by Lori
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h55m
Yield 8
Number Of Ingredients 13
Steps:
- Heat a large pot over medium-high heat. Cook and stir Italian and kielbasa sausages in the hot skillet until browned, 5 to 7 minutes. Drain grease.
- Stir potatoes, water, chicken broth, heavy cream, celery, bouillon, garlic, salt, pepper, garlic powder, and red pepper into the pot. Reduce heat and let simmer until potatoes are tender, about 1 1/2 hours.
Nutrition Facts : Calories 499.8 calories, Carbohydrate 18.3 g, Cholesterol 105.3 mg, Fat 39.2 g, Fiber 2 g, Protein 17.4 g, SaturatedFat 18.7 g, Sodium 1831.9 mg, Sugar 2.4 g
SAUSAGE AND LEEK SOUP
I have been making this soup for years and I never get tired of it. It can easily be doubled to freeze for future meals.
Provided by Irmgard
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, melt the butter over medium heat.
- Cook the leeks, carrots and celery until softened but not browned.
- Add the flour and cook for 2 minutes, stirring constantly.
- Blend in the chicken stock.
- Add the potatoes and bring to a boil.
- Reduce the heat and simmer for 15 minutes until the vegetables are tender.
- Add the sausage, salt, marjoram and pepper to taste.
- Simmer for 10 minutes.
SAUSAGE POTATO SOUP
After a full day of teaching and coaching, I'm often too tired to spend a lot of time preparing dinner. So I rely on this thick, chunky blend that I can have on the table in 30 minutes. The whole family enjoys the wonderful flavor of the smoked sausage. -Jennifer LeFevre, Hesston, Kansas
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, brown sausage; drain. Set sausage aside. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the milk, cheese, parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through.
Nutrition Facts : Calories 380 calories, Fat 17g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 955mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 4g fiber), Protein 15g protein.
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