On cold days, nothing sound quite as good as soup. This potato, leek and sausage soup is hearty and delicious! Let it simmer a couple of hours if you can. You could put it in a crockpot, but I hate to dirty up another pot. When I want to simmer something at a low temperature for a bit and not worry about the bottom scorching on my stovetop, I use the oven. When the soup is all assembled and ready to simmer, put a lid on your dutch oven and put in the oven at 200 degrees. It will simmer nicely without the worry of a burned bottom. No one wants a burned bottom!
- 2 1/2 lbs. (1/2 bag) Yukon Gold potatoes, peeled and cubed
- 1 lb. Bratwurst, sliced 1/2" thick
- 4 Carrots, peeled and diced
- 1 Onion, diced
- 3 Leeks, sliced thinly (cut off the dark green part and rinse well)
- 1/2 cup Heavy cream
- 64 oz. (2 boxes) Chicken Stock
- 3 Bay leaves
- 2 tbsp. Oil (I use bacon fat)
- salt & pepper
- Heat oil in large dutch oven. Brown sausage in batches, about 1 minuter per side. Remove to plate and set aside.
- Add the carrots, onion and leeks to the pot and soften in batches (about 5 minutes). Season with salt and pepper.
- Return vegetables and sausage to the dutch oven. Add chicken stock, bay leaves and potatoes. Simmer at least 30 minutes. A couple of hours is even better.
- Remove bay leaves. Remove about 2 cups of vegetables and liquid (carefully avoiding sausage) and place in a bowl. Add heavy cream and process with an immersion blender. You can use a regular blender or a food processor but be careful with hot liquid.
- Return smooth vegetables to pot. Blending a bit of the vegetables with cream gives you a little thicker and richer soup.
- Serve with crusty bread.