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Recipe: Cream of Sausage and Leek Soup

It may be just about March, but that doesn’t necessarily mean that it’s going to get warmer out any time soon. Yes, the truth hurts. Having said that, there’s always a perfectly delicious amount of comfort to be found in a rich, creamy soup. The Italian sausage in this soup brings a nice little bit of heat to the sweetness of the leeks. Try it out for dinner. You won’t be disappointed!

What you’ll need…

1 tablespoon canola oil

2 Spolumbo’s Italian sausages (1/2″ sliced)

2 tablespoons white wine

1 yellow onion (diced)

2 medium-sized leeks (trimmed, halved and thinly sliced)

2 small red potatoes (approximately 1/4″ cubed)

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

4 cups homogenized milk

2 cups chicken broth

2 teaspoons honey

1 teaspoon smoked paprika

salt and pepper (to taste)

 Directions:

Heat oil in a medium pot on medium-high heat and cook sausages until browned on all sides and completely cooked through, about 5-6 minutes. Transfer to paper towel to absorb excess oil.

Add wine to pot and deglaze, then add onion and leeks and cook for 10 minutes, stirring occasionally.

Next, add potatoes to pot, stir well and continue to cook for 5 minutes. If brown bits start to form at the bottom of the pot, add a splash or two more of the wine.

Add-in butter and once melted, then sprinkle flour overtop of the vegetables and stir until mixture looks a little pasty.

Place remaining ingredients into the pot, along with the cooked sausage and bring to a boil. Once boiling, reduce to medium heat and let simmer for 20 minutes. Soup should thicken noticeably during that time.

Season to taste with salt and pepper and serve hot with a side of toasty, warm bread for dipping.

Serves 3-4

Total cook time…40 min