Wonderfully creamy Potato and Leek Soup with a delicate texture, topped with pan-seared Smoked Sausage.
There are times when you want a thick, chunky soup. Other times you crave something smooth that you can just sip…and sigh. This incredibly creamy soup is sure to be a quick favorite and a great change of pace.
To Make this Creamy Potato and Leek Soup you will need:
- leeks
- russet potatoes
- garlic
- ghee, butter or coconut oil
- celery
- chicken broth
- garlic
- salt & pepper
- smoked sausage (beef preferred)
- Dutch oven
- skillet
- immersion blender
- slotted spoon
- dish lined with paper towels
- colander and bowl of cold water
- knife and cutting board
To begin, you will need to dice and wash your leeks.
How to Wash Leeks
When you prepare most vegetables, you wash them and then you dice, chop, or otherwise cut them into your desired shapes and sizes. Leeks are very much the opposite.
You see, leeks like to grow in sandy soil and as they come up out of the soil, the leaves capture sand in between the folds. Those grains of dirty sand work their way down inside the leek. So the only way to get the dirt out is to open up the leek.
Start by removing the root end from the leek and the dice the white and pale green part of the leek into your desired size.
Take those pieces of leek and place them in a colander.
Place the colander in a large bowl of cold water.
Use your hands to separate all of the layers and “swirl” the leeks around in the water. This allows the dirt and debris to fall through the colander and down into the bowl.
Lift the colander from the bowl and let the leeks drain. Use as needed for your recipe.
How to make this Potato & Leek Soup:
Place the ghee and leeks in a Dutch oven and cook over low heat until the leeks are soft, but not browned. About 5-10 minutes.
Add all of the remaining ingredients, except the smoked sausage.
Bring it all to a boil, reduce the heat, and simmer it until the potatoes are soft – about 20-25 minutes.
While the soup cooks, sauté your sliced smoked sausage in a skillet until it is nicely browned on both sides. I now use a beef smoked sausage to be biblically clean. Transfer the sausage to a dish that is lined with paper towels. Set it aside for a moment.
When the soup is finished cooking, use an immersion blender to purée the soup until it is smooth. If you do not own an immersion blender, you can purée the soup in batches with a traditional blender.
Serve your soup topped with some of the smoked sausage.
Enjoy!
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Creamy Potato and Leek Soup with Smoked Sausage
Ingredients
- 2 Tb ghee or butter, can use coconut oil for dairy-free
- 2 leeks, diced and cleaned
- 3 russet potatoes, peeled and cubed
- 4 stalks of celery, diced
- 4 c chicken broth
- 1 clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 lb smoked sausage, sliced
Instructions
- Place the ghee and leeks in a Dutch oven and cook over low heat until the leeks are soft, but not browned. About 5-10 minutes.
- Add all of the remaining ingredients, except the smoked sausage.
- Bring it all to a boil, then reduce the heat, and simmer it until the potatoes are soft, about 20-25 minutes.
- While the soup cooks, sauté the sliced sausage in a skillet until it is browned and fully cooked. Set it aside.
- Using immersion blender, purée the soup until it is smooth.
- Serve the soup with the cooked smoked sausage.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
I can’t believe how good this was!
This was delicious! Light but creamy, perfectly balanced flavors. I let mine simmer on low for several hours before blending, and added the drippings from the pan used to cook my Italian chicken sausage in a drizzle pattern on top of each served bowl to really make the presentation (and flavor) stand out. Thanks for the recipe!