A classic autumn comfort soup. Get rich creamy texture from the potatoes, savoury flavour from the leeks and mellow it out with sweet carrots. Smoked meat like ham, bacon, farmer sausage is optional.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Soup
Cuisine: American
Keyword: carrots, leek and potatoes, leeks, potatoes
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. Enjoy!
Notes
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.For dehydrating: Omit the oil and farmer sausage. Use water in pan to steam leeks and veggies. Use low fat stock. Puree and place individual serving sizes on a dehydrating tray and dry at 135°F/57°C for 4-6 hours until dry and crumbly. Add dried salami, pepperoni or tofu bacon/tempeh at camp if you wish.