Potato Leek Andouille Sausage Soup

My fiancé and I had went to a restaurant in Charlevoix recently and we had this amazing potato leek soup.  I had never had anything like this before, and we told ourselves we would need to make it at home one day.  For some reason, it has been difficult to find leeks – until today!

Ingredients:

  • 7 cups chicken broth (hot)
  • Olive oil
  • 1-2 packages of andouille sausage (cut into small bite sized pieces)
  • 2-3 leeks (cleaned and cut to your desired thickness – mine were pretty thin)
  • 1 bunch of green onions (cleaned and diced into small pieces)
  • 1 tsp minced garlic
  • 1 tsp smoked paprika
  • 6 russet potatoes (peeled and cut into bite-sized pieces)
  • Fresh parsley (optional)
  • Lemon juice (optional – I ended up not using it)

Directions:

  1.  Pour the chicken broth into a pot and turn to medium heat to start heating up the broth.
  2. Peel and cut potatoes into bite sized pieces.  I was prepping this all a couple hours early, so I put them in a glass bowl full of water to prevent them from browning.
  3.  Clean the leeks and green onions – dice up and place in a bowl to set aside.
  4.   Cut the andouille sausage into bite-sized pieces.  I also added the minced garlic and smoked paprika on top.  Place in bowl and set aside.
  5.  If you are making the soup right away, place a large pot on the stove, with olive oil drizzled on the bottom.  Add the sausage with smoked paprika and minced garlic to start browning.  I put mine on high heat so that it would give a dark color to the sausage.
  6.   Once the sausage is browned, may take about 10 minutes for this, add the leeks and green onions.
  7. Stir the leeks and onions in with the sausage and continue to cook.
  8. The chicken broth should be hot by this time.  Carefully add this to the sausage, leeks and green onions in the large pot.
  9. Next, drain the potatoes if they were in water, and then carefully add to the soup.  Stir and wait for the soup to start boiling.
  10.  Once the soup starts to boil, turn the heat down to medium and place a cover on the pot.
  11.  Check the potatoes in about 20 minutes, or sooner.  Once they are tender, add fresh parsley on top and serve!  Be careful… this will be hot and there will be some spicy heat to it as well.

Enjoy!!

 

Original recipe:  https://thecozyapron.com/potato-leek-soup/#recipe-bookmark

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