Recipe: Creamy Potato, Leek and Sausage Soup
Even though it’s almost halfway through the winter season, we’re not out of the woods just yet when it comes to snowy, chilly weather. A big batch of this rich, creamy soup will help warm you up in no-time when it’s not looking so lovely out there.
What you’ll need…
3 white potatoes (½” diced)
3 cups chicken broth
3 cups water
2 medium leeks (trimmed and thinly sliced)
1 cup thinly sliced farmer’s sausage
1 cup dry yellow split peas
1 tablespoon grainy mustard
1 tablespoon honey
1 teaspoon worcestershire sauce
¼ teaspoon cayenne pepper
1 ½ cups heavy cream
salt and pepper (to taste)
Place potatoes, broth and water in a large pot and bring to a boil on medium-high heat. Let boil until potatoes are fork tender, about 8-10 minutes.
Transfer to a blender (or use an immersion blender in the pot) to puree until very smooth.
Add leeks, sausage, peas, mustard and spices to the pot. Once mixture starts to simmer, reduce to medium heat and let cook for 30 minutes, stirring occasionally.
Next, add heavy cream to the pot, stir well and continue to cook for 5 minutes.
Season to taste with salt and pepper before serving.
Total cook time…45 minutes