Potato Leek Soup with Kielbasa

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Soup is by far, one of our favorite things to eat during the cold months of fall and winter. This soup is not only super simple to throw together but delicious! Enjoy!

image_(5).jpegPotato Leek Soup with Kielbasa

(serves 8-10)

 4 tbs butter

salt and pepper

2 (ounce) containers chicken broth

4 large russet potatoes (try Twin Maple

Farms)

1-2 pounds Polish kielbasa

Start by removing the dark green portion of the leeks. Discard. Cut lengthwise and then into half inch pieces. Thoroughly wash your leeks. I prefer to submerge mine in water and remove the excess water with my salad spinner. They tend to hide a lot of sand between their many layers.

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Add several tablespoons of butter into a large pot, placed over medium heat. Add cleaned leeks, stirring occasionally. Cook until tender, about 15 minutes. Season generously with salt and pepper. While the leeks cook, wash and peel potatoes. I used russet. Chop into one inch pieces. Set aside. Next cut up the kielbasa, one to pounds depending on your preference. 

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Next add both containers of broth. Bring to a boil. Add potatoes. Turn to medium low and simmer for ten minutes. Add kielbasa. Remove from heat and cover. Allow to stand for ten minutes, so the potatoes can continue to cook. Adjust seasoning to your liking. Serve hot.

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