Tuesday, December 08, 2009

The Best Potato Leek Soup

I love serving soup. Then I get to yell, "Soup's on!"

This is seriously the best. This soup could be eaten in any fine restaurant. Add the appropriate ingredients even if it sounds wrong.


Olive Oil
One half a tube of breakfast sausage (like Jimmy Dean)
one half a tube of spicy sausage
5-6 small to medium baking potatoes peeled and diced
3 large leeks cut in half length wise then rinsed and sliced thin
1 large diced onion diced
Enough chicken broth to cover (about 6-8 cups)
3 bay leaves
1/2 cup Heavy cream (or any type milk to reduce calories)
Balsamic vinegar
Salt and pepper to taste

Pour 3 TBS of Olive Oil in a large heavy soup pot.
Brown the sausage. Add your sliced leeks and onion and cook for 5 minutes while stiring. Add bay leaves and your potatoes and enough broth to cover.
Bring to a boil then reduce heat and cook until potatoes are fork tender.

Add cream, and a dash (about a table spoon of each) of vanilla and vinegar. Just do it, you can thank me later.

Salt and pepper to taste.

If you would rather omit the sausage, please add a dash of Tabasco at the end. You need a little spice to even out the sweet.

You can either remove bay leaves or state before serving with a very British enthusiastic voice, "if you get a bay leaf in your bowl, you have good luck for a week!"

1 comment:

Christen said...

Do you drain the sausage? Sounds delish!