Sausage and Leek Soup

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.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1⁄4 cup butter
• 2  cups leeks, sliced (white part only)
• 3⁄4 cup carrot, diced
• 3⁄4 cup celery, diced
• 2  tablespoons all-purpose flour
• 4  cups  chicken stock
• 2  cups potatoes, peeled and diced
• 1⁄4 lb kielbasa, skin removed and thinly sliced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon dried marjoram
•  black pepper

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.