Creamy Sausage Potato Leek Soup
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.
Servings Prep Time
4-6Servings 10Minutes
Cook Time Passive Time
20Minutes 5Minutes
Servings Prep Time
4-6Servings 10Minutes
Cook Time Passive Time
20Minutes 5Minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Saute over medium heat until softened. Approximately 3-5 minutes. Add your minced garlic to the skillet and saute lightly. Remove from burner and set aside
  5. 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
  6. 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).
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