Learn how to make Creamy Sausage Leek Soup, by using in season vegetables along with fresh ground sausage, this soup is perfect for a cold winter’s day. Pair with your favorite bread or perhaps a fresh green salad for a nourishing and delicious meal this winter.
Today I wanted to share with you guys, a new favorite soup around our farm. I have been trying to be more and more intentional about not only cooking seasonally this year, but also trying out some new ingredients in my kitchen.
This soup came about on a whim one afternoon, when the only meat I had thawed in the fridge was ground sausage. I love to cook meals that pair well with the weather, and on this particular day it happened to be really cold outside so I knew I wanted to make a soup.
Grabbing what vegetables I had on hand, I got some bone broth going in the instant pot and began chopping up what I had available to use. Not too many minutes later I managed to get dinner on the table rather quickly and to my family’s delight a new soup was presented….and they approved! Creamy sausage potato leek soup!
I love this soup for it’s easy in season ingredients. All you need is:
- Pork Breakfast Sausage
- Bone Broth or Chicken Stock
- Salt & Pepper
- Fresh herbs; thyme, rosemary
- Raw Milk or Dairy Free Milk Alternative
Making Creamy Sausage Potato Leek Soup
As long as you’ve got some fresh bone broth on hand, this meal comes together really quickly.
If you don’t have any broth made, go ahead and throw some stock bones into your instant pot along with some water. If you have celery and onion on hand, you can add that too for a savory flavor.
While your broth is boiling, start by browning your pork sausage over medium heat in a cast iron skillet or saute pan. Once browned, set aside.
Now begin chopping up your leeks. To do this you will want to cut off the green leaves, leaving the light green root of the vegetable to chop. Once sliced, add to your cast iron along with a little olive oil.
Saute over medium heat until softened. Approximately 3-5 minutes.
Now add your minced garlic to the skillet and saute lightly. Remove from burner and set aside.
After you have browned your pork sausage and leeks, add them to a stock pot of boiling potatoes and carrots. Reduce to a simmer and add salt, pepper and seasonings. Allow to simmer for approximately 10 minutes.
Once the soup is prepared, you can make this dish creamy by adding 1/2 cup of raw milk or dairy alternative such as almond or canned coconut milk (one of my favorites).
CAN I FREEZE THIS SOUP?
Everything in this soup would freeze well except for the potatoes. To freeze, I would just combine everything together except for the potatoes. Add them in later when you are ready to reheat the soup.
WHAT CAN I DO WITH LEFTOVER LEEK LEAVES?
You could freeze them to use in a soup later on or you could slice them into thin pieces, toss them in a flour batter and fry in coconut oil for the most delicious salad topping!
DO I HAVE TO USE PORK SAUSAGE?
Nope! You could also use ham, beef or chicken!