Leek and potato soup with Sausage.
This week in the fresh box I opened it up and got a strong pull of inspiration, I saw Leeks, and for some reason I thought soup. I am going to try to do the Wednesday dinner meal with what comes in the box now. I thought this soup turned out very well,
Leek and potato Soup with Sausage
6 Small Leeks (just the white and light green)
6 C of diced potato
8 Mild Italian sausages (Small)
2 Tbsp of Fennel seeds
1 L of chicken stock
2 C of Water
2/3 C of heavy cream
Remove the casing from the sausage and begin to fry in the stock pot, after about 2 min add Chopped leeks and fennel. Fry for about 10 min. While the leek is cooking peel and dice the potatoes, I used Yukon golds. Add potatoes, chicken stock, and water. Simmer uncovered for about 20 min, or until the potatoes are very soft. then mash with a potato masher for a bit to give the potatoes a bit if texture. Add cream and heat for 5 min. Serve, It made about 8 servings for me.
I am looking forward to my days off this week ... I have some cooking to catch up on. and that cookie cook book has been calling my name.