Creamy potato-leek soup with browned apple chicken sausage, buttermilk, cream and herbs.
Potato Leek Soup with Apple Chicken Sausage
Creamy potato-leek soup with browned apple chicken sausage, buttermilk, cream and herbs.
Ingredients
- 3 medium Russet potatoes
- 1 leek
- 2 cups heavy cream
- 2 cups buttermilk
- 4 cups chicken broth
- 4 apple chicken sausages
- 3 Tbsp butter
- 2 bay leaves
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp sage
- 1 tsp salt
- 1 chive or green onion
Instructions
- Melt butter in a medium-to-large pot without browning it. Trim the leek, quarter the white stalk lengthwise and dice it. Add leek and salt to the pot and sweat gently rather than frying.
- Turn heat to low and cook leeks about 20 minutes until soft. Peel and dice potatoes.
- Add chicken broth, potatoes and bay leaves. Cover and cook 45 minutes, then remove bay leaves.
- Dice chicken sausage. In a pan, sauté sausage with some of the fresh herbs until browned; remove from heat.
- Add cream and buttermilk to the leek-potato mixture and blend until creamy. Add sausage and remaining herbs and blend briefly. Add chives and pulse to combine.
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Source: Personal recipe
Category: Uncategorized