I love soup season! Soups are hearty, economical, and a great way to use up whatever's in your fridge and pantry. Last week I wanted to make a potato leek soup and utilize some sausage at the same time...the end result...a new family favorite!
- 2 medium leeks, about 1 pound
- 2 bay leaves
- 2 teaspoons freshly ground pepper
- 2 tsp thyme
- 1/2 lb sausage (I used some natural chicken sausage)
- 1/2 cup cooking sherry (or dry white wine)
- 4 - 5 cups chicken stock
- 5 medium Yukon Gold potatoes, diced
- 1 1/2 teaspoons salt
- 1/2 cup heavy cream
Cut the Dark green parts off the leek, cut in half lengthwise and rinse thoroughly. (Leeks hide sand in their many leaves). Slice thinly and set aside.
Saute sausage until it is no longer pink. Add the sliced leeks and cook until tender. Add the sherry and bring to a boil. Add the spices, potatoes, chicken stock and bring to a boil. Reduce to a simmer and cook for 30 minutes, or until the potatoes are soft and the soup is savory.
Lightly puree the soup in a food processor or with an immersion blender until the soup is slightly creamy but still chunky. Stir in the cream. Serve immediately, with some fresh sprigs of parsley and enjoy!