Sausage And Leek Soup Recipes

SAUSAGE & LEEK MASH PIE

Steps:

• Boil the potatoes for 12 mins or until tender. Drain and leave to steam-dry.
• Heat 1 tbsp oil in a shallow casserole or deep skillet (20-25cm). Pinch the sausages out of their skins into large pieces, directly into the pan, and fry over a medium heat for 7-8 mins or until golden brown. Add the flour and stir everything together, cooking for 1 min. Pour in the gravy and 100-200ml water (depending on how thick you like your gravy), bring to a simmer, then add the kale and cook for 5 mins. Remove from the heat.
• Meanwhile, in a separate pan, add the remaining 1 tbsp oil, then the leeks and fry for 5-10 mins until tender, adding a small splash of water to help them cook. Heat your grill to its highest setting.
• Mash the potatoes until smooth. Stir though the leeks, mustard and milk, and season. Spoon and swirl the mash on top of the sausage mixture, then scatter over the grated cheese and grill for 3-5 mins or until golden and bubbling.

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.

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

POTATO LEEK SOUP WITH ITALIAN SAUSAGE

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!

POTATO LEEK SOUP

Steps:

• Place a large soup pot over medium-high to high heat, and drizzle in about 2 tablespoons of oil; once the oil is very hot, add in the sliced smoked sausage, and leave it undisturbed for a couple of minutes to allow for it to caramelize and get some good color; then stir, and allow it to caramelize some more for several minutes.
• Once the sausage is browned, drizzle in a little more oil (if the sausage is not too greasy already), and stir in the sliced leeks; it may seem like a lot of leeks, but they will cook way down as you allow them to also caramelize and get golden with the sausage, about 10 minutes, or so.
• Once the leeks are golden-brown, add in the garlic, a pinch of salt and black pepper, and stir just until the garlic becomes aromatic; then, add in the potatoes, along with the hot chicken stock, and bring to the boil.
• Reduce the heat, cover with lid just partly askew, and allow to simmer for about 20 minutes, or until your potatoes are tender.
• Finish with the lemon juice and the parsley, and serve with some good bread.

RUSTIC POTATO LEEK SOUP

Steps:

• Heat olive oil (or butter) in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the leeks, celery and garlic and sauté for 3 minutes, stirring frequently.
• Add the white wine and use a wooden spoon to lift off any browned bits that are stuck to the bottom of the stockpot. Add the potatoes, vegetable stock, thyme, bay leaves, cayenne and stir to combine.
• Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 10 to 15 minutes, until the potatoes are tender.
• Remove and discard the bay leaves and thyme stems. Give the soup a taste and season with however much salt and black pepper you think it needs.
• Serve warm, garnished with whatever toppings sound good, and enjoy!

MUSHROOM, LEEK, CHICKEN SAUSAGE AND TORTELLINI SOUP

Steps:

• Place the olive oil in a skillet, and heat over medium-high heat. Stir in the mushrooms and leeks; cook and stir until they soften, about 5 minutes. Set aside until needed.
• Meanwhile, pour the chicken broth into a large pan, and bring to a boil over medium-high heat. Add the sausage, tortellini, garlic, and hot sauce. Reduce heat to medium, and stir in the mushrooms and leeks. Cover, and simmer soup mixture for 30 minutes. Serve garnished with cilantro.

SAUSAGE AND LEEK SOUP

Steps:

• In a large saucepan, melt the butter over medium heat.
• Cook the leeks, carrots and celery until softened but not browned.
• Add the flour and cook for 2 minutes, stirring constantly.
• Blend in the chicken stock.
• Add the potatoes and bring to a boil.
• Reduce the heat and simmer for 15 minutes until the vegetables are tender.
• Add the sausage, salt, marjoram and pepper to taste.
• Simmer for 10 minutes.

LEEK AND CABBAGE SOUP WITH SMOKED SAUSAGE

Steps:

• Clean the leeks and set them aside to dry. Slice into 1/2 inch thick pieces. In the bottom of a heavy stockpot, heat the olive oil over medium high heat. Split the sausage in half lengthwise, then slice into half rounds, about 1/4 inch thick. Cook until meat is lightly browned. Add the onion, celery and carrots and cook until softened. Add the leeks and garlic and cook until the leeks are soft. Add the chicken stock and turn burner up to high. Add the potatoes, cabbage, salt, pepper and bay leaf; bring to a boil. Reduce heat, cover and simmer on low for at least 30 minutes. Add a splash of the vinegar and stir in the thyme; taste and adjust seasonings. Serve.

SAUSAGE AND LEEK CASSEROLE

Steps:

• Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
• In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
• Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
• Preheat oven to 375 degrees F.
• The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.