Cabbage, Sausage, Potato Soup Recipe
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Category: |
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Ingredients: |
Ingredients: 1 pound of smoked sausage, sliced into bite-sized pieces
2 tablespoons extra-virgin olive oil
3 medium leeks, sliced into ⅛ inch rounds, white and pale green parts only
2 medium carrots, peeled and diced
1 stalk celery, diced
1 small green cabbage, chopped into bite-sized pieces
3 cloves garlic, minced
6 cups chicken or vegetable stock
1 pound red potatoes, diced
1 tablespoon Italian seasonings
1 bay leaf
Kosher salt and freshly cracked black pepper
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Directions: |
Directions:Add sausage to a large stockpot and cook over medium heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned. Use a slotted spoon to transfer the sausage to a seperate plate and set aside. Add the olive oil, leeks, carrots, and celery to the pan, and stir to combine. Sauté for 5 minutes, stirring occainally. Then add the cabbage and garlic, and sauté for 4 minutes, stirring occasionally. Add the stock, potatoes, Italian Seasoning, bay leaf, cooked sasuage, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender. Taste and season with a few generous pinches of salt and pepper as needed. (Also depending on how seasoned your sasuage is, feel free to stir in a extra few teasposnns of Italian Seasoning if you thnk it needs extra flavor. A pinch of cruched red pepper flakes will also help bring out the flavors.) Serve warm. Or refridgerate in sealed contaors for up to 3 days or freeze for up to 3 months. |
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