Sausage And Leek Soup
A hearty sausage and leek soup with tender potatoes and smoky Kielbasa, perfect for comforting meals and showcasing fresh herbs and savory flavors.
Ingredients
- 4 medium leeks (white and pale parts only) ⓘ
- 1 large carrot, finely chopped ⓘ
- 1 celery rib, finely chopped ⓘ
- 1/2 stick unsalted butter ⓘ
- 8 cups chicken stock or broth ⓘ
- 2 medium boiling potatoes ⓘ
- 5 Tbsp all purpose flour
- 1 cup smoked Kielbasa, thinly sliced ⓘ
- 2 tsp fresh chopped marjoram ⓘ
- Salt and white pepper to taste ⓘ
Instructions
- Halve the leeks lengthwise and chop thinly.
- Wash leeks in a large bowl of cold water, lift out and drain well in a colander.
- Cook carrot and celery in 1/2 stick butter in a heavy saucepan over moderate heat for about 3 minutes, stirring occasionally until softened.
- Add chopped leeks and cook, stirring until softened, about 3 minutes.
- Add chicken stock and bring to a boil, then reduce heat and simmer, partially covered, for 15 minutes.
- Peel potatoes and cut into 1/2 inch cubes.
- Melt remaining 1/2 stick butter in a small heavy saucepan over low heat.
- Add flour and cook roux, whisking for 3 minutes.
- Remove from heat and add 2 cups of simmering stock, whisking vigorously.
- Whisk the flour mixture into the remaining stock and return to a simmer.
- Add potatoes, Kielbasa, and marjoram.
- Simmer the soup, partially covered, until potatoes are tender, 10 to 15 minutes.
- Season with salt and white pepper to taste.
Tips & Substitutions
When washing leeks, ensure all grit is removed by soaking them in water and lifting them out. If you don't have marjoram, thyme or parsley can be good substitutes. For a richer flavor, consider adding a splash of cream at the end. This soup can also be made with leftover chicken or turkey, making it a great way to utilize leftovers from American recipes.
Serving Suggestions
Serve the sausage and leek soup with crusty bread or a side salad for a complete meal. Pairs beautifully with Texas Pan Handle Cabbage Salad for a refreshing contrast. For an extra touch, consider garnishing with fresh herbs or a dollop of sour cream to enhance the flavors.
Storage & Reheating
Store leftover sausage and leek soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally. If the soup thickens, add a splash of chicken stock or water to bring it back to the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Sausage And Leek Soup contains roughly 730 calories, with 14g protein, 76g carbohydrates, and 48g fat. It is an excellent source of iron (222% of the Daily Value), vitamin A (158% of the Daily Value), and dietary fiber (126% of the Daily Value). Note that it is relatively high in sodium, at 652mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sausage for this soup?
Absolutely! While smoked Kielbasa adds a distinct flavor, you can substitute it with other types of sausage like Italian or turkey sausage for a lighter option. Just ensure it's cooked through before adding it to the soup.
Is this soup suitable for freezing?
Yes, this soup freezes well! Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove, adding a bit of broth if needed.
How can I make this soup vegetarian?
To make a vegetarian version, omit the sausage and use vegetable stock instead of chicken stock. You can add more vegetables like mushrooms or beans for added texture and protein, ensuring a hearty and flavorful soup that everyone can enjoy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).