Potato Leek Soup With Spicy Sausage & Cheese

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 1/4 lbs leeks
• 4 medium potatoes
• 3 stalks celery
• 2 -3 large garlic cloves
• 2 -3 spicy sausage links
• 5 tablespoons butter
• 5 1/2 cups light vegetable stock or 5 1/2 cups chicken stock
• salt and pepper
• ground coriander
• 1/4 cup cream
• mild shredded cheese
• fresh finely chopped parsley, and
• scallion
• sharp cheddar cheese or gouda cheese
• 1 -2 potato
• paprika
• cayenne pepper
• salt
• vegetable oil

Recipe

• 1 cube the potatoes, and finely chop the leeks and celery. mince the garlic. cut the sausage into small pieces.
• 2 melt 2 tbsp of the butter in your soup pot on low heat. first, add the garlic, cooking until fragrant.
• 3 add the meat, cooking, but not browning. then add the rest of the butter.
• 4 add the vegetables and cook on low for about 10 minutes while stirring frequently. the butter should be absorbed, but the vegetables should not brown.
• 5 add about three quarters of the stock (until the stock level just covers the vegetables), and simmer until everything is tender, about 15-20 minutes.
• 6 in a blender in a few batches, flash-puree the soup (you may need to use a second pot to pour the pureed soup into), and return it all to the pot. add more stock to adjust the consistency if you need to.
• 7 add the cream and small handful of mild cheese, and salt and pepper to taste. then gradually add a few dashes of coriander until it tastes right.
• 8 to make the potato croutons for garnishing, use 1 or 2 potatoes, cut to small cubes, seasoned with lots of paprika and some cayenne pepper and salt, and fry in a generous amount of vegetable oil until crisp.
• 9 serve in shallow soup bowls. put the shredded or chunks of sharp cheese on top, along with a large spoonful of the parsley-scallion mix and the potato croutons. stir up and enjoy!