As soon as September hits, I mentally start to transition to fall. For me, fall means sweaters, soup, and cool 50 degree evenings (nevermind the fact that it’s still in the mid 90s in Nashville). I started pulling out soup recipes the day after Labor Day and found this in The Best Simple Recipesby America’s Test Kitchen.
Leeks belong to the same family as onions and garlic but have a milder flavor than onions. The top green parts can be tough so disgard them and use the lower part of the stalk. Take the outside layer of leaves off and cut off the root tip. Slice the remaining stalk down the middle (which I forgot to do) and slice thinly. The bad part about leeks are that they can be filthy inside the layers of leaves. Once you dice them. place them in a large bowl of cold water and swish them around to get rid of the dirt. If they’re really dirty you may want to do that twice.
Chunky Potato Leek Soup with Sausage
8 ounces turkey smoked sausage sliced into rounds
1 tablespoon olive oil
2 large leeks
1 pound red potatoes scrubbed and diced (about 3 large)
1 tbls all purpose flour
4 cups low sodium chicken broth
1. Spray large pot with non stick spray. Brown sausage and remove from pot.
2. Add olive oil, leeks, and potatoes to pot and cook until leeks start to soften (about 5 minutes).
3. Stir in flour until absorbed, about 1 minute.
4. Slowly stir in chicken broth, cover, and simmer for 15 minutes.
5. Slightly mash soup with potato masher. This soup should be chunky so go light on the mashing.
6. Stir in sausage. Serve.