Best Leek Potato Sausage Soup Recipes

Leek, Potato, and Sausage Soup image

Yield Serves 2

Number Of Ingredients 9

1/4 teaspoon cuminseed
1/4 teaspoon caraway seeds
the white part of 1 medium leek, halved lengthwise, sliced thin crosswise, washed well, and drained (about 1 1/4 cups)
1 tablespoon unsalted butter
2 cups low-salt chicken broth
1 small boiling potato (about 1/4 pound)
1/4 pound kielbasa, cut crosswise into 1/4-inch-thick slices and the slices quartered
1 tablespoon heavy cream
1/4 cup thinly sliced fresh spinach leaves (about 4)

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.

Potato Leek Soup With Spicy Sausage & Cheese image

Provided by Starrah

Categories Pork

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 1/4 lbs leeks
4 medium potatoes
3 stalks celery
2 -3 large garlic cloves
2 -3 spicy sausage links
5 tablespoons butter
5 1/2 cups light vegetable stock or 5 1/2 cups chicken stock
salt and pepper
ground coriander
1/4 cup cream
mild shredded cheese
fresh finely chopped parsley, and
scallion
sharp cheddar cheese or gouda cheese
1 -2 potato
paprika
cayenne pepper
salt
vegetable oil

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

Leek, Potato & Sausage Soup image

Provided by Cindy Sheets

Categories Soups

Time 2h

Number Of Ingredients 8

4 medium leeks, chopped (white part)
4 Tbsp butter
6 can(s) chicken broth
4 medium potatoes, peeled and cut into 1/2-inch dice
1/2 to 3/4 c sliced carrots
1 lb smoked sausage, sliced and quartered
4 Tbsp milk
1 c thinly-sliced fresh spinach leaves

Steps:

1. In a large saucepan, cook the leek in butter for 5 minutes, or until soft.
2. Stir in the broth and the potatoes and carrots. Bring to a boil. Simmer for 10 minutes or until vegetables are tender.
3. Stir in sausage, milk, salt and pepper to taste. Simmer 5 minutes more.
4. Just before serving, stir in spinach.