Potato Leek Sausage Soup with Chives Onions

Serves 6 in about 45 minutes. A stove recipe built around gold potatoes cut and heavy cream.

Ingredients

• 1 pound ground sausage such as breakfast sausage, optional
• 1 ½ cups chopped leeks about 2 leeks, mostly white & light green parts, rinsed well after chopping
• 1 pound gold potatoes cut into ½-inch cubes, about 2 cups
• 1 small sweet or yellow onion diced
• ¼ cup butter
• 1 large clove garlic pressed or minced
• ¼ teaspoon salt only if not using sausage
• ½ teaspoon black pepper
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• Chopped fresh chives or green onions
• Sour cream optional, for serving

Method

1. Simmer the sausage. If using sausage, add it to a Dutch oven or heavy-bottomed soup pot over a medium flame. Simmer until browned and cooked all the way, breaking it up as it cooks. pour away any excess fat, transfer the sausage to a bowl, and keep it nearby.
2. Simmer the leeks and onion. Stir in the butter, onion, and leeks to the same pot.
3. Stir in the garlic and seasonings. Stir in the garlic and cook, while stirring often, for 1 instant. Mix in the salt, if not using sausage, and the black pepper.
4. Simmer the potatoes. Stir in the potatoes and chicken broth.
5. Mash the potatoes. Use a potato masher to mash the potatoes directly in the pot until the soup reaches your desired consistency. Leave some pieces of potato for texture, if you like.
6. Finish the soup. Mix in the heavy cream and the reserved cooked sausage, if using. Warm through gently.
7. Taste and serve. Taste and adjust the salt, if needed. Garnish with chopped chives or green onions. A dollop of sour cream is also delicious on top.
8. Plate with crusty bread or crispy croutons.

More soups and stews ideas are in the soups and stews collection.