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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I have been making this soup for years and I never get tired of it. It can easily be doubled to freeze for future meals. Ingredients:
1/4 cup butter |
2 cups leeks, sliced (white part only) |
3/4 cup carrot, diced |
3/4 cup celery, diced |
2 tablespoons all-purpose flour |
4 cups chicken stock |
2 cups potatoes, peeled and diced |
1/4 lb kielbasa, skin removed and thinly sliced |
1/2 teaspoon salt |
1/4 teaspoon dried marjoram |
black pepper |
Directions:
1. In a large saucepan, melt the butter over medium heat.
2. Cook the leeks, carrots and celery until softened but not browned.
3. Add the flour and cook for 2 minutes, stirring constantly.
4. Blend in the chicken stock.
5. Add the potatoes and bring to a boil.
6. Reduce the heat and simmer for 15 minutes until the vegetables are tender.
7. Add the sausage, salt, marjoram and pepper to taste.
8. Simmer for 10 minutes.
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