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.
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INGREDIENTS
Nutrition- 1⁄4cup butter
- 2
- 3⁄4
- 3⁄4
- 2tablespoons all-purpose flour
- 4cups chicken stock
- 2
- 1⁄4
- 1⁄2teaspoon salt
- 1⁄4teaspoon dried marjoram
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DIRECTIONS
- In a large saucepan, melt the butter over medium heat.
- Cook the leeks, carrots and celery until softened but not browned.
- Add the flour and cook for 2 minutes, stirring constantly.
- Blend in the chicken stock.
- Add the potatoes and bring to a boil.
- Reduce the heat and simmer for 15 minutes until the vegetables are tender.
- Add the sausage, salt, marjoram and pepper to taste.
- Simmer for 10 minutes.
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