Potato Leek Soup with Italian Sausage
Warm up with this super cozy and satisfying potato leek soup with Italian sausage.
Ingredients
- 1 lb Italian sausage , spicy or mild
- 1 tablespoon olive oil
- 2 stalks leeks , white and light green parts only, chopped
- 2 medium carrots , chopped
- 2 garlic cloves , minced
- 4-5 cups chicken or vegetable broth
- 1 cup dry white wine , see Notes
- 1 lb potatoes , chopped (3-4 medium)
- 1 bay leaf
- 2-3 sprigs fresh thyme , stems removed
- Salt and pepper , to taste
- ½ cup milk or cream
Instructions
- 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 minutes. Add garlic and cook for 1 minute more.
- Add the broth, wine, 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!
Notes
- Any dry (not sweet) white wine ,such as Sauvingnon Blanc or Pinot Grigio, will be fine in this recipe. If you prefer to not cook with wine, simply leave it out and increase broth to 5-6 cups.
- Gold/Yukon potatoes are my favorite for this recipe because of their buttery flavor and creamy texture. If using russet potatoes, peel them before chopping.
- I prefer the flavor of fresh thyme in this recipe, but 1 teaspoon of dried thyme can be used instead.
Calories: 435kcal, Carbohydrates: 27g, Protein: 15g, Fat: 27g, Saturated Fat: 9g, Cholesterol: 59mg, Sodium: 1227mg, Potassium: 760mg, Fiber: 4g, Sugar: 7g, Vitamin A: 5040IU, Vitamin C: 21mg, Calcium: 116mg, Iron: 5mg
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