Warm up your kitchen and your taste buds with a delightful bowl of Potato Leek Soup with Italian Sausage! This comforting Italian-inspired dish combines the earthy flavors of leeks and potatoes with the savory richness of Italian sausage, creating a symphony of taste that will leave you craving more. Perfect for chilly evenings or as a hearty starter for dinner parties, this creamy soup is not only easy to make but also a crowd-pleaser that will impress your family and friends. Dive into this recipe and discover how to create a bowl of pure comfort that’s ready in just 50 minutes!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casing removed
- 2 leeks, sliced
- 4 potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- Begin by gathering all your ingredients: olive oil, Italian sausage, leeks, potatoes, chicken broth, heavy cream, salt, pepper, and fresh chives for garnish.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the Italian sausage, breaking it up with a wooden spoon. Cook until browned and fully cooked, about 5-7 minutes.
- While the sausage is cooking, prepare the leeks. Rinse them thoroughly under cold water to remove any dirt or grit, then slice them thinly. Once the sausage is browned, add the sliced leeks to the pot. Sauté for about 5 minutes until the leeks are softened.
- Next, peel and dice the potatoes into small cubes. Add the diced potatoes to the pot and stir to combine with the sausage and leeks.
- Pour in the chicken broth, ensuring that the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 20 minutes or until the potatoes are tender.
- Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth. Return the soup to the pot after blending.
- Stir in the heavy cream, and season with salt and pepper to taste. Allow the soup to heat through for an additional 5 minutes on low heat, but do not let it boil.
- Once heated, taste and adjust the seasoning if necessary. If you prefer a thinner consistency, you can add more chicken broth or water at this stage.
- To serve, ladle the soup into bowls and garnish with freshly chopped chives. Enjoy your creamy Potato Leek Soup with Italian Sausage!
Tips
- Choose the Right Sausage: For the best flavor, opt for high-quality Italian sausage. You can use sweet or spicy sausage depending on your preference, or even a mix of both for an extra kick!
- Prep Your Leeks Properly: Leeks can harbor dirt between their layers. Be sure to rinse them thoroughly under cold water before slicing to ensure a clean and fresh taste in your soup.
- Perfect Potato Texture: Cut your potatoes into even-sized cubes to ensure they cook uniformly. This will help achieve that creamy, smooth texture when blended.
- Blending Tips: If you don’t have an immersion blender, allow the soup to cool slightly before transferring it in batches to a countertop blender. Always be cautious when blending hot liquids to avoid splatters.
- Adjusting Consistency: If you prefer a thinner soup, feel free to add more chicken broth or water after blending. Gradually add until you reach your desired consistency.
- Garnish for Flavor: Don’t skip the fresh chives! They add a pop of color and a burst of fresh flavor that complements the richness of the soup beautifully.
- Make Ahead: This soup can be made in advance and stored in the refrigerator for up to three days. Just reheat gently on the stove before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 22g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 85mg
