Potato Leek and Bratwurst Soup

Soul warming soup for those chilly days. Great with a crusty fresh bread.

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 4  medium potatoes, peeled and diced
• 3  leeks, diced (include a little green)
• 2  cups low sodium chicken broth
• 1⁄2 lb  bratwurst, browned and diced
• 1 1⁄2 teaspoons butter
• 1  teaspoon salt
• 1⁄4 teaspoon white pepper (I use 1/8 C. Outerbridges sherry pepper sauce)
• 1 1⁄2-2  cups  light cream
• 2  tablespoons chives, snipped
• 1⁄4 teaspoon paprika

Directions

1. Add the potatoes and leeks to the chicken broth; bring to boiling and cook covered until veggies are tender (15 - 20 minutes). Add browned bratwurst, butter, salt, pepper and cream. Heat thoroughly, stirring occasionally. Serve hot, and garnish with chives and paprika.