Potato Leek Soup With Italian 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

RICH ITALIAN SAUSAGE AND POTATO SOUP

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.
• In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.

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.

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!

CABBAGE, POTATO AND LEEK SOUP

Steps:

• Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.
• Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.

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.

SAUSAGE POTATO SOUP

Steps:

• In a large saucepan, brown sausage; drain. Set sausage aside. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the milk, cheese, parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through.