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Leek and Potato Soup with Smoked Sausage recipe

Leek and Potato Soup with Smoked Sausage recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Leek soup
  • Leek and potato soup

Find leek and potato soup a little bland? Add a smoked sausage to the equation and you have something tasty in a jiffy! Great for a lunch time special.

Somerset, England, UK

3 people made this

IngredientsServes: 4

  • 4 medium potatoes
  • 900ml (1 1/2 pints) chicken stock
  • 1 medium onion, chopped
  • 2 leeks, sliced
  • 1 rasher of smoky bacon
  • 300ml (1/2 pint) of milk
  • butter
  • salt and pepper
  • English mustard
  • parsley
  • 1 smoked Dutch sausage

MethodPrep:15min ›Cook:1hr ›Extra time:15min › Ready in:1hr30min

  1. Peel and cut potatpes into 2.5cm (1 in) chunks and boil in chicken stock.
  2. Meanwhile, melt butter and fry chopped onion and sliced leek until translucent. Dice bacon and fry with onion and leek. Combine leek mixture with potatoes and add salt, pepper, mustard and parsley to taste. Cook for about 1/2 hour until potatoes start to be absorbed into the soup.
  3. Take off heat and rest for 1/2 hour. Cut up smoked sausage and add to soup with milk and reheat slowly. Serve with crusty bread

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

My husband and son are not keen potato and leek soup fans, but they licked their bowls after I served this dish up-21 Jan 2009

Leek and Potato Soup with Smoked Sausage recipe - Recipes

Looks delicious! I have a similar (Potato & Leek Soup) recipe.. and love adding Kale, and sometimes ground beef or sausage to the recipe! Mmm! Never thought of arugula (actually can't say that I have ever had arugula.) - sounds like an experiment is in order! Thanx! :)

Yummy - though I find it hard to believe you lived without leeks for so long! Loving this recipe, especially the addition of white wine AND arugula.

i feel the same way about leeks!! i cannot believe i went so long without them. my sister grew baby leeks last year and is experimenting on growing full size this sumemr, cannot wait to try myself.

will have to check out Judi's books. thanks!

been too long for me without a daily dose of cute. so we appreciate all those things sitting in your pantry while we enjoy the cuteness!

What a tasty potatoes & leek soup. This is a classic typical soup from Belgium!!

We do love our soups!! I also love that you added rocket ( arugula ).

MMMMM. I love your toppings too!

I love potato soup with leeks, but I usually make a cream base. Thank you for sharing,I'll have to try this recipe instead.

Saw this and had to make it and MAN is it good. wow. I used Kale instead of arugula and it is deeeelish.

I found this while searching for something to do with the lovely collard greens from my CSA--I've narrowed it down to either this soup or your swiss chard and artichoke pizza! Both look great!

I have a question for you that I hope you can answer do you remember where you got the spoons in the picture? I just love them (and hate the flatware I have) and I'm thinking about buying myself a present . . . . )

Aren't those spoons fun? I found them a few years ago at World Market. Enjoy your soup and/or pizza! :)

This is wonderful! I have to try. Thank you for sharing :-).

Does this soup freeze ok? I ended up making a HUGE batch!

Hi Kate,
I can't remember if I've frozen any of this particular soup or not (I love it so much there isn't usually any left over!), but I've successfully frozen all kinds of soups. It should freeze just fine. The flavor of the arugula might come out a little stronger - I've noticed that some herbs in breads and soups taste stronger after being frozen. You can always try freezing a small sample - just defrost tomorrow and see how it tastes before freezing the rest. :)

This is the most amazing potato leek soup that I've ever had! I left it a little chunky to get some of the roasted potato bites. Just sent the recipe off to my mom and sister. Absolutely delicious!

December 2015 update: Hi! For some reason I can't figure out, Blogger hasn't been letting me leave comments on my own blog (!) for the last several months, so I've been unable to respond to your comments and questions. My apologies for any inconvenience! You're always welcome to email me: farmgirlfare AT gmail DOT com.

Hi! Thanks for visiting Farmgirl Fare and taking the time to write. While I'm not always able to reply to every comment, I receive and enjoy reading them all.

Your feedback is greatly appreciated, and I especially love hearing about your experiences with my recipes. Comments on older posts are always welcome!

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I try my best to answer all questions, though sometimes it takes me a few days. And sometimes, I'm sorry to say, they fall through the cracks, and for that I sincerely apologize.

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Hearty Potato Soup with Smoked Pork and Sausage

Rinse, peel and dice the potatoes and carrots. Clean and rinse the leek, shake dry and thinly slice. Peel the onions and the garlic and finely chop. Dice the bacon finely. In a large pot, cook the bacon until crisp.

Remove with a slotted spoon and set aside. Add the potatoes to the pot and saute briefly. Stir in the carrots, leek, onions and garlic and sauté briefly. Pour in the broth and season with salt and pepper. Add the smoked pork loin and bring to a boil. Reduce to a simmer and cook, stirring occasionally for 35 minutes.

Lift the smoked pork loin from the pot and cut into cubes. Set aside. Working in batches if necessary, transfer the soup to a blender and puree. Add the marjoram and season with salt and pepper. Return the soup to the pot and bring to a simmer. Slice the sausage and add it to the pot along with the pork cubes and cook until heated through. Ladle the soup into bowls and serve garnished with crisp bacon and chives.

  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cups halved and sliced leeks (well washed)
  • 3 cups peeled and cubed russet potatoes
  • 2 cloves garlic
  • 2 cups cubed smoked sausage or 1 pound smoked breakfast sausage
  • 1 quart water
  • 2 vegetable bouillon cubes (I prefer Knorr brand)
  • 1 tablespoon coarsely ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon nutmeg
  • 1 medium pie pumpkin, top and stem removed and reserved, inside cleaned

Prepare the cooker indirect at 275° F.

In a Dutch oven over medium heat, melt the butter with the oil. Add the leeks and cook for 2 minutes. Add the potatoes and cook for about 5 minutes, stirring occasionally. Add the sausage and garlic and cook about another 5 minutes, or until everything is getting soft. Add all the other ingredients and bring to a boil. Reduce to a simmer and cook for 20 minutes.

Pour the soup into the pumpkin. Replace the top on the pumpkin and place it in the cooker. Cook for about an hour, but watch it so the pumpkin doesn't get too soft and collapse. When the pumpkin feels tender, carefully remove it to a pie pan or quiche dish. Stir and then serve. Scrape some of the pumpkin away from the sides to serve with the soup.

Potato Leek Noodle Soup

Hearty and heartful, Potato Leek Noodle Soup is just the fix for whatever ails you. This simple, vegan soup is filling and sure to satisfy all.

It’s winter. I get it. I may live in Florida, wear flip-flops to work all year (hehe), but I get it. I grew up in Boston after all, went to college in New Hampshire and I swear we had a bazillion blizzards my senior year, but my memory serves and I get it. It is January, it is cold outside, warm inside. This clearly calls for soup.

And so here we have this easy little soup recipe here. Healthy. Healthful. Soulful. See, we don’t need cream of anything, or even cream, to enjoy potato and leek deliciousness. To have a bowl of love, to nurse the ailments, the sniffles, and get us through …whatever. Pure comfort. Served with a spoon.

So this dinner was literally thrown together on a weeknight. I had something else in mind, but soup is where I ended up. Divine intervention perhaps? Maybe. Because it sure hit the spot when it did.

I have come to love cooking with vegetable broth like I used to love chicken broth. It may sound like such a minor change, and it is, but it comes with huge ramification and huge-er satisfaction and all the flavor you could ever hope for.

Potatoes and leeks! This timeless combination is usually drowned in cream and cheese and eggs or quiche and such. So, this recipe is a simple soup where the ingredients can speak for themselves. I did use wine, because I ADORE the flavor wine imparts when I cook with it. And herbs. Always.

So that’s it folks! I like never make soup, but here I am giving you a soup as my first recipe for 2017. Enjoy and have a peaceful New Year. ?


Clean the leeks and set them aside to dry. Slice into 1/2 inch thick pieces.

In the bottom of a heavy stockpot, heat the olive oil over medium high heat. Split the sausage in half lengthwise, then slice into half rounds, about 1/4 inch thick. Cook until meat is lightly browned. Add the onion, celery and carrots and cook until softened. Add the leeks and garlic and cook until the leeks are soft.

Add the chicken stock and turn burner up to high. Add the potatoes, cabbage, salt, pepper and bay leaf bring to a boil. Reduce heat, cover and simmer on low for at least 30 minutes. Add a splash of the vinegar and stir in the thyme taste and adjust seasonings. Serve.

Preparation time 15mins
Cooking time 60mins

Step 1

Melt butter and add olive oil to pan over medium high heat. Slice sausage on diagonal and add to pan in batches. Cook until browned with a nice crust (not too dark). Remove browned sausage from pan and set aside. Chop onion, leek (be sure to clean well to remove grit), celery and carrots and add to pan used to cook sausage. Season with salt and pepper and cook until vegetables are soft. Add flour and cook briefly. Add chicken stock and remaining spices and stir well. Bring to a boil add sliced, peeled potatoes, return to a boil and reduce to simmer until potatoes are cooked and falling apart. To make soup creamier, take part of soup and whirr in a food processor or use a hand blender. Leave some of the potatoes chunky for texture. Add cooked sausage and cheese if desired. Season to taste.

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Slow Cooker Creamy Sausage and Potato Soup Recipe

One thing I love about the fall is the excuse to make life easy by making tons of slow cooker recipes. This creamy sausage potato soup is the perfect way to fill you up on a blustery fall day, and is rich and creamy. Each bite is loaded with sliced andouille sausage, tender potatoes and cheddar cheese.

The aroma your kitchen will have while this cooks slowly throughout the day will have your family lining up to grab a bowl when it’s done.

Growing up in Washington state we had our fair share of gloomy days, and cold nights, that’s why I always loved when my Mom would break out the slow cooker, because I new something warm and delicious was going to be waiting for us the next day.

This sausage potato soup takes me back to those days and that is why I love to share comfort food recipes with my family and friends, the nostalgia it brings back is priceless.

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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.

Leek and Potato Soup

A perfect soup for a cold wintery evening, Potage Bonne Femme (as it is known in France), is a true comfort food as its delicious aromas waft through your kitchen. Served cold, it becomes Vichyssoise, a class French summer soup. Note: Try puréeing 2/3 of the soup and adding it back to the pot with the leek slices and potato cubes. If you prefer not to use milk or cream, substitute chicken broth.



1. Trim off the root ends at the very base of the leeks. Cut off the tops of the leeks crosswise at the center. Remove the bruised outside leaves. Split lengthwise, inserting a knife about 1 inch from the base. Give it a 1/4 turn and make another lengthwise cut. This allows the leaves to be opened up. Drop the leeks into a basin of cold water and let stand until ready to use.

2. Shake and rinse the leeks to make certain they are cleared of inner dirt or sand. Cut them into fine, crosswise slices, about 3 cups. Peel the potatoes. Cut them into thin slices. Cut the slices into small squares. There should be about 4 cups. Soak the potatoes in cold water as they stand.

3. Melt the butter in a kettle or large saucepan and add the leeks. Cook for about 5 minutes, stirring often. Do not brown. Add the chicken broth, water, salt and pepper to taste. Drain the potatoes and add them to the soup. Bring to a boil and simmer for about 45 minutes. Add the milk and, if desired, a dash of Tabasco and more salt and pepper to taste. Swirl in the butter.