It started with three leeks I had for a recipe I didn’t make…I wanted to find a recipe with mushroom and jalapeño sausage (Trader Joe’s).. I was looking for a casserole and it wasn’t happening. Laurie said, how about a soup? I eventually found a leek soup with sausage which was a starting place. I deviated so much from the recipe, I’m adding mine here.
4 cups chicken broth
4 russet potatoes
2 – 3 T olive oil
Trader Joes Jalapeño sausage-4, broken into pieces
1/2 cup fat free half and half.
Sauté leeks in olive oil 3-5 minutes, until soft. In a separate pan, boil chicken broth, add potatoes and cook until done, 5-10 minutes.
Reserve 1/2 cup to 1 cup potatoes, pour broth and remaining potatoes into leeks. Cook for 5 minutes.
Puree in batches. Return to pan and add reserved potatoes. Add sausage, half and half and simmer on low, stirring often for approximately 5 minutes. Serve with crusty bread and a nice bottle of wine. Salad if you’re really hungry.
It was pretty good. Great flavor and a little spicy.
Originally posted November 24, 2013