Creamy Leek, Potato, & Sausage Soup
Soups are a year round occurrence in our home. I love the nutrient density found in slow cooking whole foods in bone broth and the convenience of a bubbling pot of soup waiting for dinner can’t be beat. In the spring, I lean towards seasonal produce like thin skinned new potatoes, spinach, and fresh tasting leeks paired with creamy broths. Of course, we need a bit more protein so I’ve added some sausage in but this would be equally delicious with leftover roast chicken added in as well! I love that this can be equally enjoyed on a sunny spring evening or a blustery April afternoon.
Ingredients:
1 1/2 pounds of ground sausage (any flavor you like works here but our favorite is a mild Italian or sage breakfast sausage)
2 leeks
2 cloves of garlic, sliced thinly
1 pound of small yellow potatoes, quartered or cut into eighths if larger
1 bunch of spinach (smaller leaves are more tender), chopped into small pieces so they don’t turn slimy and stringy!
1/4 cup tender herbs like tarragon, parsley, or chives, chopped finely
salt and pepper to taste
enough chicken broth to cover the sausage and veggies, about 8 cups
1 cup heavy cream
Directions:
Heat a large pot over medium heat and add the sausage. Use a wooden spoon to break up the sausage into small pieces while it browns. While that’s browning, slice your leeks in half lengthwise and run them under a steady stream of cold water. There is a lot of sand and grit between the layers and you don’t want that in your soup! Now, slice them in little half coins and add to the browned sausage. There should be enough fat from the sausage to cook the leeks, but if not add a bit of butter to the pan. Once they start to soften, add the garlic and cook until fragrant. Add salt and pepper (you’ll taste and add more when it’s done cooking so don’t over season yet). Add the potatoes, spinach, herbs, and broth. Stir to mix and add the lid. Cook on low and simmer (don’t boil) for about 45 minutes. Add the cream and taste for seasoning. Add a bit more salt or pepper if it needs it. Enjoy!
