Potato and Leek Soup with Pork Sausage!!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Scrub the red potatoes and prepare to boil them.

Chop about 2/3 of the bag of potatoes into small pieces, checking for bad spots.

Place the chopped potatoes in a pot of water and start boiling them on low heat.

Open the package of leeks, remove any twist ties, and rinse them thoroughly to remove dirt.

Chop off the ends of the leeks, cut them in half, and rinse again to ensure all dirt is removed.

Dice the cleaned leeks into small pieces.

Cook the pork sausage in a pan until browned, then remove it from the pan without straining.

Add the diced leeks to the pan with the sausage grease and cook until soft, about 5-10 minutes.

Once the leeks are soft, remove them from the heat and set aside until the potatoes are done.

Check the boiling potatoes and drain about half the water to make space for the milk.

Add approximately 3 cups of lactose free milk to the drained potatoes, keeping the heat on low to avoid boiling the milk.

Add about 3 tablespoons of butter to the pot with the potatoes and milk.

Return the cooked sausage and leeks to the pot with the potatoes.

If needed, add more liquid, such as water, to ensure everything is submerged.

Add 1.5 tablespoons of thyme and 2 teaspoons of white pepper to the pot.

Season with salt to taste, keeping in mind that the sausage is already salted.

Once everything is heated through and at a simmer, prepare a cornstarch slurry to thicken the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens