Leek and potato soup is a prairie classic – add a little farmer sausage or a little smoky bacon and you have a prairie favorite!
Start with a trip to the garden or local market sometime between September and end of October when leeks, carrots and potatoes are freshly harvested. Here’s a look at harvesting leeks from our garden.
Washing and cutting the leeks is as tough as this recipe gets!
Look how pretty this looks.
The immersion blender is a great tool for making this soup thick and creamy – of course the potatoes help too. If you prefer, you could serve this soup as is – no blender required.
And now we add the Farmer Sausage. The recipes explains how to cook it before you saute the veggies, of course you could also use left overs, pre-cooked kielbasa, thick cut bacon or ham.
In this photo we made it with butcher cut smoky bacon.
And on this occasion we added leftover farmer sausage.
Here’s the complete recipe.
- 2 Tbsp canola oil (divided)
- 250 g farmer sausage (uncooked)
- 4 cups sliced leeks (4 medium leeks)
- 2 cups chopped carrots (2-3 carrots)
- 3 sprigs fresh thyme (1 tsp dried)
- 4 cups diced potatoes (5 potatoes) (no need to peel)
- 6 cups soup stock (veggie or chicken)
- salt and pepper to taste
- In a large soup pot, heat 1 Tbsp canola oil over medium high heat.
- Add crumbled farmer sausage.
- Stir frequently to break up and lightly brown sausage.
- Remove farmer sausage from pot and save for later.
- If your pot is dry (no leftover grease), add 1 Tbsp canola oil.
- Add leeks, carrots and thyme and saute until soft about 5-7 minutes. Do not brown.
- Add potatoes and stock, stirring to combine well.
- Bring soup to boil, then reduce heat and simmer for 15-20 minutes until potatoes are soft.
- Remove from heat.
- Use an immersion blender to puree soup.
- If needed, add water, milk, cream or soup stock to thin soup to desired consistency.
- Return to heat and add farmer sausage.
- Heat through and season with salt and pepper.
- Garnish with parsley, dill, chives or chopped onions.
- Prefer your leek and potato soup without the farmer sausage? No problem, just omit any steps involving the sausage. Start by sauteeing leeks and carrots.
- Prefer to use bacon? No problem, just replace the sausage with the bacon. Drain all but 1 to 2 tablespoons of the bacon grease and omit the oil.
Most of the leeks in my garden end up in soup. Do you have any favorite recipes for using leeks? Maybe the kids are mature enough now to try something a little more adventurous – your ideas are welcomed!
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.