By breezermom on August 17, 2009
Photo by Annacia
Photo by Annacia
"This soup is really good in the fall, when the weather is turning cool. If you want to make it lighter, leave out the sausage and white beans. Prep time does not include soaking the beans overnight."
Serving Size: 1 (637 g)
Servings Per Recipe: 8
"I used 1/2 of the ask for beans and used veggie "sausage" to lose the sat fat. The potato was left a bit on the chunky side. It made a delicious and very filling soup for lunch today. Two thumbs up."
"If you omit the beans, sausage and extra butter at the end you will cut back 50% on the calories. Also, the serving size is generous. I cut the recipe back to 1/4 and have a yield 3-4 large bowls and this without the beans and sausages. The consistency is creamy and I cooked the soup until the potates were just done but still somewhat firm. Really delicious lunch today! Made for PRMR tag."
"I made just the potato and leek part, as I did not want to bother with soaking beans, etc. This made a really nice soup with my grilled ham and cheese sandwich for lunch today. Because I did not have enough homemade stock, I used 2 cups of chicken broth and added a cup of water (for half the recipe). I cleaned the leeks by trimming them, cutting down the length and then into pieces, and tossing them into a big bowl of water. I then separated the sections into their layers and swirled everything around. Let is stand a few minutes, and any grit and dirt sinks to the bottom, leaving the clean leeks floating on top. I would probably add a bay leaf and some peppercorns next time, and perhaps a little sliced carrot for color."