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 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
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 AND POTATO SOUP
This sounds like it would be a really nice winter warmer soup. I originally found it in a booklet put out by the BBC Good Food magazine. The recipe says that it is suitable for freezing.
Provided by Sarah_Jayne
Categories Pork
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large pan, add the bacon and fry it until it is just starting to color.
- Add the leeks and potatoes and stir until they are glistening.
- Add the stock and bay leaves, season and bring to a boil.
- Partly cover and simmer for 15 minutes until everything is cooked.
- Remove the bay leaves and then puree the soup in batches in a food processor or blender.
- Return to the pan and stir in the milk.
- Reheat gently and season to taste. Add more stock or water if the soup seems to thick (this will depend on the size of your potatoes).
- Sprinkle with parsley to serve.
Nutrition Facts : Calories 279.8, Fat 17.3, SaturatedFat 7.8, Cholesterol 34.9, Sodium 262.3, Carbohydrate 25.7, Fiber 3.1, Sugar 2.9, Protein 6.4
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.
FINGER LICKING LEEK SOUP WITH SAUSAGE AND BARLEY
I love leeks. I was searching for a leek soup and all I could find were leek and potato cream soups. So I improvised and was amazed by the results. The sausage gives it a ton of flavor and the texture of the barley is wonderful. You will love it if you are a fan of the Italian wedding soups.
Provided by BennyPashova
Categories Clear Soup
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Chop the onion and sauté in the vegetable oil until tender (about 2-3 min).
- Meanwhile wash well and cut the leeks into small rounds. Discard the very rough tips of the green part.
- Thinly chop the garlic.
- Add the leeks and garlic to the onions and cook for 10 more min or until soft.
- In a separate pan brown the Italian sausage breaking it into small pieces.
- Add the sausage to the leek mixture and cook for 2 more min, stirring to combine the flavors.
- Add 1 quart of water to the pot and when it starts boiling add the stock cubes.
- Add the barley and cook according to the package instructions. Usually takes 45 minutes.
- At the end of the cooking you can sprinkle 1-2 tbsp of grated parmesan cheese. Season with salt if necessary.
- The soup thickens on its own because of the starch in the barley. But If you like your soups thicker you can use 1tbsp of cornstarch dissolved in 2 tbsp of COLD water and add it at the end of the cooking. Slowly stir for 2 minutes.
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
HOUSE SOUP- POTATO, LEEK, SAUSAGE, AND ARUGULA
In the fall, my husband and I have this soup every Tuesday (when we watch House). It is a very easy and tasty soup. I can even handle cooking it after a long day of teaching and grad school. The serving size is for our big appetites, so take it with a grain of salt. Any kind of pre-cooked sausage works- smoked, kielbasa, or (our favorite) buffalo summer sausage. When I can't find arugula, I use kale or mustard greens.
Provided by mmm...donuts
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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).
Nutrition Facts : Calories 283.5, Fat 13.2, SaturatedFat 2.7, Cholesterol 38.2, Sodium 589.6, Carbohydrate 30.1, Fiber 4.1, Sugar 6.1, Protein 13.1
POTATO SOUP WITH LEEKS, BLOOD SAUSAGE, AND PARSLEY
The potato and the leek are happy bedfellows, as anyone who has eaten a good vichysoisse will know. Softer than potato and onion, more graceful than a chowder, warm potato and leek soup has a peaceful, almost soporific quality. A silky, cool-weather soup that somehow manages to taste creamy and rich with only the smallest amount of butter and no cream in it.
Yield enough for 4 to 6
Number Of Ingredients 7
Steps:
- Discard the toughest of the leaves from the leeks, then cut the tender white and palest green flesh into thin rounds. Rinse thoroughly under running water to remove any trapped grit, then add them to a heavy saucepan with the butter. Let them cook over low to medium heat for a good fifteen to twenty minutes, without letting them color, until they are soft enough to crush between your fingers.
- Once they have started to soften, you can finely slice the celery and add it to the pan, then peel and chop the potatoes and stir them in too. Cover the pot with a lid and let the vegetables sweat and soften without coloring, then pour in the stock or water and bring to a boil. Decrease the heat so that the soup bubbles gently and partially cover it with a lid. It will take about twenty-five minutes for the potatoes to become truly tender. Blitz the soup in a blender or put it through a food mill, stir in the chopped parsley, and check the seasoning.
- Cut the blood sausage into slices and grill until crisp. Ladle the soup into bowls and float the sausage slices on top.
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