Potato leek soup with sausage
A hearty and delicious potato leek soup with sweet Italian sausage.
Servings: 6 servings
- 2 lbs Red skinned potatoes Chopped into medium pieces
- 3 Leeks Chopped, white and light green parts only
- 1/2 ib Sweet Italian sausage Without casing
- 1/4 cup Yellow onion Chopped
- 2 cloves Garlic
- 6 cups Vegetable broth
- 5 sprigs Thyme Fresh
- 1 sprig Rosemary Fresh
- 2 Bay leaves
- 1/2 cup Italian parsley Chopped
- 3 tbsp Extra virgin olive oil
- 1 tsp Sea salt
- Black pepper To taste
In a dutch oven over medium heat add the sweet Italian sausage, break it up with a spoon, and allow it brown and cook.
When the sausage is completely cooked remove it from the pot and set it aside in a separate bowl.
Adjust the heat to low and add the extra virgin olive oil, onion, garlic, leeks, and sea salt. Stir and cook just until translucent. Do not allow to brown.
Add the potatoes, broth, thyme, rosemary, and bay leaves and give a quick stir.
Adjust the heat back to medium and allow to cook until the potatoes are fork-tender.
Once the potatoes are done remove the pot from the heat and remove and discard the herb sprigs and bay leaves.
Take out one-third of the potatoes and set them aside with the cooked sausage. Add the remainder of the soup to the Vitamix until the container is half full and blend until smooth. Continue with the blending process until all of the soup minus the one-third of removed potatoes have been pureed.
Once the process is complete add the cooked sausage and the whole potato pieces back to the pot. Stir the soup and add freshly ground black pepper to taste.
Spoon into soup bowls and top each bowl with a bit of fresh chopped parsley.