I’m excited to share with you a recipe that has become a staple in my kitchen during these cold months – a Hearty Potato Leek Soup with a delicious twist of Italian sausage.
As the days get shorter and the nights chillier, there’s nothing quite like wrapping your hands around a warm bowl of homemade soup!! This soup is comfort food at it’s best!
Add a slice of fresh baked bread or baguette and you have the perfect meal!!
Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and is sure to impress your taste buds. So, grab your apron and let’s get cooking!
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Ingredients for Hearty Potato Leek Soup
Let’s start our culinary adventure by gathering our key players: fresh leeks, plump potatoes, and flavorful Italian sausage.
Leeks, with their mild onion-like taste, are the unsung heroes of the soup world, providing a subtle, sweet undertone.
And what can be more comforting than potatoes in a soup? They bring that heartiness and richness we all crave.
I also love the taste of carrots in soup so I’ve included a couple chopped carrots for good measure. Not to mention the pretty pop of orange they bring to the color of the soup!
A little olive oil to cook up the vegetables.
A dry, white wine adds additional pop of flavor for your palette!
And onion, garlic, chicken broth (or vegetable broth), and salt and pepper will all add extra zest to this delicious soup recipe!
A cup of heavy cream gives this creamy soup a delightful texture.
But the real game-changer here is the Italian sausage – its savory and slightly spicy notes elevate this soup from simple to spectacular.
Making the Hearty Potato Leek Soup Recipe
First things first, the preparation.
After washing the leeks (remember, they can hide dirt in their layers), I slice them focusing on the white and light green parts. These are the tender sections that meld beautifully into the soup.
Next, the potatoes – peeled and diced into bite-sized pieces, ready to soften into melt-in-your-mouth morsels.
Finely chop up the onion. Peel and chop the carrots into fine pieces. I use canned chopped garlic for convenience. If you use fresh garlic cloves peel and dice up the garlic to get it ready for the pot!
Cooking the Vegetables for the Hearty Potato Leek Soup
The cooking begins with a good glug of olive oil in a large pot.
Once it’s shimmering and singing, in go the chopped onions and minced garlic. This fragrant duo lays down the foundational flavors.
As they soften and turn golden, I crumble in the Italian sausage, its casing already removed. For convenience you can use Italian sausage that comes in a one pound package either fresh or frozen.
The sizzle and aroma as it browns are simply divine, and breaking it into smaller pieces ensures every spoonful of soup will have a bit of this savory delight.
With the sausage nicely browned, it’s time for the leeks, carrots and potatoes to join the party!!
A little stir, a dash of salt and pepper, and they’re mingling and softening together.
Now, the transformation into a soup truly begins as I pour in the broth. Chicken or vegetable – both work wonders, but I lean towards chicken for the extra depth of flavor it brings. And don’t forget to add the white wine to this broth!
As the broth starts to bubble gently, a sense of calm fills my kitchen. The soup needs to simmer for about 30 minutes until the vegetables are tender, a perfect time to enjoy the cozy warmth and the delightful smells wafting through the air.
Finishing Off the Hearty Potato Leek Soup
Here comes my favorite part – partially blending the soup.
I love using an immersion blender for this. It’s a magical moment when part of the soup turns creamy, while leaving hearty chunks of potatoes and sausage for texture.
If you don’t have an immersion blender you can use your handy dandy potato masher to mince up the softened vegetables into smaller bits and pieces.
The final flourish is a cup of heavy cream, stirred in to create that luxuriously creamy consistency.
And after a few more minutes of simmering on low heat, it’s ready!
Soup’s On!
Ladling the soup into bowls, you can garnish each with freshly chopped parsley if you choose. I didn’t have any fresh parsley when I made my latest batch, but it adds yet another burst of flavor! The vibrant green not only adds a pop of color but also a fresh, herby brightness to each bite.
Paired with a piece of crusty bread, this soup is not just a meal, it’s a warm hug in a bowl.
As I sit down and take the first spoonful, the rich flavors and creamy texture bring an instant smile.
The potatoes and leeks have softened beautifully, the Italian sausage adds just the right amount of zest, and the creamy broth ties it all together.
It’s moments like these – a simple meal, rich in flavors and warmth – that make the colder months something to look forward to.
Storing Leftover Soup
This filling soup recipe is even more flavorful on day 2!
Storing leftover leek potato soup properly is essential to maintain its flavor and quality. Here’s a guide on how to store and reheat your soup.
Allow the soup to cool to room temperature before refrigerating. This helps prevent condensation inside the storage container, which can lead to bacterial growth.
Transfer the soup to an airtight container. Consider using separate smaller containers for easier portioning and reheating.
Place the airtight container in the refrigerator promptly, ideally within two hours of cooking. The soup can be stored in the refrigerator for up to 3-4 days.
If you want to extend the storage duration, consider freezing the soup.
Allow the soup to cool completely in the refrigerator before freezing. This helps maintain the soup’s quality during freezing and thawing.
Use freezer-safe containers or heavy-duty freezer bags to prevent freezer burn. Leave some space at the top of the container to allow for expansion during freezing.
Leek potato soup can be stored in the freezer for up to 2-3 months.
If you have a large quantity of soup, consider reheating in smaller batches to ensure even heating.
By following these guidelines, you can enjoy your leek potato soup even after it’s been stored, maintaining its delicious flavors and comforting warmth.
Wondering What Pairs Well with Hearty Potato Leek Soup?
This flavorful soup can be a meal all by itself! But if you’re looking to add it to your dinner menu along with other items here are some suggestions!
Leek potato soup, with its creamy texture and savory flavors, pairs wonderfully with a variety of sides and accompaniments. Whether you’re looking to create a light meal or a more substantial dining experience, here are some excellent options to complement your soup:
Bread Options
A loaf of fresh, crusty bread like a baguette or sourdough is perfect for dipping and soaking up the delicious soup.
For a flavorful twist, garlic bread can add a punch of flavor.
A classic pairing, a grilled cheese sandwich can turn your soup into a more filling meal.
Salad Choices
A salad with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette can balance the richness of the soup.
Arugula and pear salad is a great pairing! The peppery flavor of arugula combined with sweet pears and a balsamic dressing can complement the creamy soup nicely.
For a more robust salad option, a Caesar salad with its tangy dressing and crunchy croutons can be a great side.
Protein Additions
Adding a side of roasted or grilled chicken can provide a protein boost.
A light, pan-seared white fish like cod or tilapia can offer a delightful contrast to the creamy soup.
Vegetarian Options
Oven-roasted vegetables like carrots, bell peppers, or Brussels sprouts can add a nice texture and sweetness.
Vegetarian stuffed bell peppers can turn the meal into a hearty feast.
Snacks and Appetizers
A selection of cheeses, with some fruit and nuts, can be a great starter or side.
Tomato and basil bruschetta can offer a refreshing and tangy contrast to the creamy soup.
Beverage Pairings
A crisp white wine like Sauvignon Blanc or a Chardonnay pairs well with the creamy and earthy flavors of the soup.
A light lager or pilsner can cleanse the palate between bites without overpowering the soup’s flavors.
For a non-alcoholic option, sparkling water with a twist of lemon or lime can be refreshing.
Desserts
A light and sweet fruit tart can be a delightful way to end the meal.
For a refreshing and palate-cleansing dessert, a lemon sorbet is a great choice.
When pairing with leek potato soup, the key is to balance the richness of the soup with the side dishes. Whether you choose a simple bread, a refreshing salad, a hearty protein, or a light dessert, each can enhance the overall dining experience, making your meal both satisfying and memorable.
Voila!
So, there you have it, my dear readers. A bowl of Hearty Leek Potato Soup with Italian Sausage – a perfect recipe for those evenings when you need a little warmth and a lot of comforts. Give it a try and let this soup wrap you in its comforting embrace, just like it does for me every time.
If you like this recipe, check out my Italian Sausage and Pasta Soup recipe too!!
Hearty Potato Leek Soup with Sausage
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Equipment
Ingredients
- 3 leeks washed and sliced (white and light green parts only)
- 4 potatoes peeled and diced
- 1 lb Italian sausage casings removed (or 1 lb bulk Italian sausage)
- 1 onion finely chopped
- 2-3 carrots finely chopped
- 3 cloves garlic minced
- 6 cups chicken or vegetable broth
- 1 cup dry white wine
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- fresh parsley for garnish optional
Instructions
- Prepare the Ingredients:
- Wash the leeks thoroughly and slice them.
- Peel and dice the potatoes.
- Remove the casings from the Italian sausage.
- Sauté the Aromatics:
- In a large pot, heat olive oil over medium heat.
- Add chopped onions and minced garlic, sauté until softened.
- Cook the Italian Sausage:
- Add the Italian sausage to the pot and cook until browned, breaking it into crumbles with a spoon.
- Add Leeks, Carrots and Potatoes:
- Stir in the sliced leeks, chopped carrots and diced potatoes.
- Season with salt and pepper, cooking for another 5 minutes.
- Pour in the Broth:
- Pour in the chicken or vegetable broth, ensuring that it covers the vegetables and sausage.
- Add the white wine.
- Bring the soup to a boil, then reduce the heat and let it simmer until the potatoes are tender.
- Simmer and Blend:
- Once the potatoes are cooked, use an immersion blender or potato masher to partially blend the soup, leaving some chunks for texture.
- Alternatively, transfer a portion of the soup to a blender and blend until smooth before returning it to the pot.
- Add Heavy Cream:
- Stir in the heavy cream, allowing the soup to simmer for an additional 10 minutes.
- Adjust Seasoning:
- Taste the soup and adjust the seasoning as needed with salt and pepper.
- Serve and Garnish:
- Ladle the soup into bowls and garnish with freshly chopped parsley.
- Serve hot, accompanied by crusty bread or croutons.
