Leek, Potato and Sausage Soup
Leek, Potato And Sausage Soup is an moderately easy dinner. Made with 1/4 tsp. cumin seed, 1/4 tsp. caraway seed, white part of 1 medium leek, halved lengthwise, sliced thin crosswise, washed well and drained (about 1 1/4 c.), 1 tbsp. unsalted butter and 2 c. low salt chicken broth, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
In a dry, heavy saucepan, toast the cumin seed and the caraway seed over moderate heat, stirring for 2 to 3 minutes or until they are fragrant and transfer them to a plate.
In the pan, cook the leek in the butter, stirring occasionally for 5 minutes or until it is very soft; stir in the broth and the potato, peeled and cut into 1/2-inch dice and bring the liquid to a boil.
Simmer the mixture for 10 minutes or until the potato is tender; stir in the toasted seeds, the kielbasa, the cream and salt and pepper to taste and simmer the soup for 5 minutes.
Just before serving, stir in the spinach.
Serves 2.
π· Perfect Pairings
Complete your meal with these
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