By far, my favourite soup to make (and eat) is Potato and Leek soup. It's super easy, hearty, healthy, and tasty. This time, I decided to add in some of my parents' homemade cooked sausage to round out the meal, but you could easily omit it for a vegetarian option.
Click on the title of this post or the "read more" link to see how I make this staple in my household.
These days, walking through the farmer's market, I find that in place of the bright colours of summer, are the neutral tones of winter root vegetables. Root vegetables, (those vegetables that grow below ground, as opposed to above the Earth) are amoung the world's most nutrient-dense vegetables. They are also hearty and comforting, especially when made into thick, creamy soups, like this potato and leek soup in this post.
Potato and Leek Soup with Sausage Medallions
3. Remove sausage and retain juices. (Omit this step if you want a vegetarian option.
4. Saute onions, carrots and celery in leftover sausage juices until slightly softened. Add in vegetable broth and bring to a simmer.
5. Add potatoes, leeks, seasonings, and cover with water. Cook until potatoes are tender.
6. Puree soup in a blender until smooth. Add extra water if too thick.
7. Serve with sausage medallions and freshly chopped chives.