Potato Leek Soup with Sausage
Growing up in Kansas, we were poor. But Mom would figure out ways to stretch her dollar to feed a family of five, and one way was with soup. Chicken soup, dumplings, galushkies, vegetable beef . . . and good old potato! Potato soup has a million variations, of course, simply because it’s so versatile that you can add just about anything and it will become a hearty, satisfying meal.
This Potato Leek Soup with Sausage recipe has been adapted from Mom’s with the substitution of leeks for onions, and the addition of sausage – but I’m quite certain that if she’d been able to afford it, she’d have done the same. I also got rid of the processed cheese soup and went with a simple cheese sauce. It’s simple to make and you can whip it up in less time than it takes for the vegetables to simmer.
Potato and Leek Soup with Sausage
- 1 lb Ground Sausage Not Maple! But any variety will work
- 1 lb Red Potatoes Peeled and diced
- 4 stalks Celery Sliced
- 2 med Leeks Chopped. See instructions for prepping leeks.
- 1 med Turnip Peeled and diced
- 5 cups Milk
- 1 cup Cream Or just another cup of milk
- 1/2 tsp Thyme
- 1/2 tsp Rosemary
- 2 whole Allspice
- 2 whole Bay Leaf
- 1 dash Red Pepper flakes or Tabasco If you like it spicier, beef up the pepper flakes.
- Salt and Pepper to taste Hold off until after you add the cheese sauce.
- 2 tbsp Butter
- 3 tbsp Flour
- 2 cups Milk
- 3 oz Grated Cheese Your choice. I used a mild cheddar.
- Salt and Pepper to taste
- Chop or dice potatoes, celery, turnip and leeks. See here on how to prepare your leeks. I peel my turnips before cooking - I find the skin can be a bit bitter like a carrot. Peeled, they just have a simple peppery taste, while maintaining a nice firm texture.
- Put the chopped potatoes, celery and turnip into a stock pot and add just enough water to cover - about 2 cups. Simmer veggies to al dente. Don't get them too mushy.
- Brown the sausage in a skillet with the thyme and rosemary. Drain off excess fat, but leave a bit to saute the onions. Add the chopped leeks and saute until translucent. Add to the veggie pot.
- Add the milk and cream (optional). Add the allspice and bay leaf. Bring to a very low simmer. Add the cheese sauce (below) and stir. Season with red pepper flakes or tabasco, and finally the salt and pepper to taste (I usually add about a tsp of salt, but it really depends on the cheese you choose.)
- In the hot skillet, melt your butter under medium/high heat. When it's hot, whisk in the flour and cook for about 2 or 3 minutes, until it's just browned and smells nutty.
- Turn off heat and slowly whisk in the milk (it will steam and bubble). Stirring constantly, return to a low heat to thicken. Simmer gently for 8 minutes.
- Remove from heat and stir in your grated cheese until smooth. Set aside until ready to add to soup.
If you try it, drop me a note with your variations and I’ll update my page. Enjoy!