How to make POTATO/LEEK SOUP w/CHICKEN SAUSAGE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Slice the casings off the chicken smoked andouille sausage and slice it up.

Dice 6 medium potatoes and set aside.

Cut up leeks and set aside.

Slice the bottom part of green onions and add to the mix.

Add a little bit of chopped red onions to the mix.

Prepare Italian parsley for garnish and set some aside for later.

Gather seasonings: seasoning sauce, all-purpose seasoning, black pepper, oregano, and turmeric.

Mince 3 cloves of garlic and set aside.

Pour 4 cups of chicken stock into the pot.

Add coconut milk to the mix for creaminess.

Wash and break up 2 stalks of kale by hand.

Set the Ninja on high on the stovetop and add 1 tablespoon of olive oil and 1 tablespoon of butter.

Add leeks to the pot and sauté for a bit.

Add minced garlic and sliced sausage to the pot to get color on the sausage.

Stir in black pepper, turmeric, and seasoning sauce.

Add a little bit of flour to thicken the soup and cook off the flour taste.

Pour in the chicken stock and coconut milk, adding 2 more cups of water to fill it up.

Add the diced potatoes to the pot.

Once boiling, add the kale to the mixture.

Let it simmer for about 30-35 minutes until the potatoes and kale are cooked through.

Check the consistency and flavor, adjusting if necessary with half and half or cream if desired.

Plate the soup and garnish with flaked coconut.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens