Fall is the perfect time of year for enjoy a nice, warm bowl of soup! It is also a great meal that I can make early in the afternoon that is easy for my husband to heat up for dinner on the nights that I work! Hubby can make a mean bowl of pasta or a steak on the grill but after work he does NOT want to come home to make dinner! This soup recipe is easy and hearty enough that you don’t really need any ‘sides’ to go with it. You can use low fat milk or cream, depending on if you are looking for a healthy soup recipe or one that will really wow your taste buds. I like to use whole milk as a sort of ‘intermediate’ version!
Soup Recipe: Potato Leek Soup with Sausage
- 4 large to medium russet potatoes, peeled and diced
- 4 cups chicken broth
- 2 leeks, chopped
- ½ pound ground sausage
- 3 tablespoons olive oil (if needed)
- 1 cup heavy cream
- 2 TBSP corn starch
- salt and pepper to taste
- parsley to garnish
- Heat a large saute pan over medium high heat and cook sausage until cooked through and lightly browned. Remove from pan and reserve drippings
- If there are not enough drippings in the pan, add the olive oil and let heat for a minute or so. Cook leeks over medium heat until softened (4 to 5 minutes)
- While the leeks are cooking add the stock to a large pot and bring to a boil. Add in potatoes and cook until almost tender (5 to 10 minutes, depending on how small you diced them)
- In a small bowl whisk the cream with the 2 TBSP of corn starch until no lumps remain. (put the cornstarch in the bowl and drizzle in the cream while stirring with a fork for best results)
- Once the potatoes are done, add in the leeks, sausage, cream mixture and salt/pepper.
- Simmer for 5 to 10 minutes to blend the flavors and thicken.
- Put into bowl and garnish with parsley