Total Time
45mins
Prep 15 mins
Cook 30 mins

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 Nutrition

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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