Potato Leek Soup With Sausage Recipes

POTATO LEEK SOUP WITH SAUSAGE

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

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!

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.

HOUSE SOUP- POTATO, LEEK, SAUSAGE, AND ARUGULA

Steps:

• Heat oil over medium heat in your favorite soup pot.
• Sweat leeks until translucent (approx. 5 minutes). Do NOT allow leeks to brown.
• Add chicken broth. Bring to a boil.
• Add potatoes. Boil gently until soft (approx. 10 minutes).
• Add sausage and arugula. Stir over medium heat until the arugula cooks down. (1-2 minutes).
• Remove from heat. Stir in fat free half & half (or substitute heavy cream, if calories are not an issue).

SAUSAGE AND LEEK SOUP

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

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!