Join us on Forgotten Cookbooks as we make our Untraditional Potato Leek Soup from scratch (video). We will show you step-by-step how we make a hearty and delicious wholesome soup that the whole family will enjoy. Let’s get cooking!
Below are the recipes and products we featured in the video
Products and Tools Used
- Garlic Press Stainless Steel, No need to Peel Garlic Presser:
https://amzn.to/49PHGnW - Nonstick Stock Pot/Stockpot
https://amzn.to/4pLC7vA
Untraditional Potato Leek Recipe
- 2 leeks, sliced
- 1 pound sausage (Italian, mild hot Italian, or sage), crumbled
- 2 potatoes (Russets or Yukon), chopped
- 2 stalks celery, chopped
- 6-8 mushrooms, sliced
- 1 cup Carrots, shredded
- 2-32oz Cartons Chicken Broth
- ¼ teaspoon pepper
- ½ teaspoon thyme
- ½ cup white cooking wine
- 2 cloves Garlic, minced
- ½ cup Heavy Cream / Whipping Cream
- Salt and pepper to taste
- In a large stockpot / Dutch Oven, crumble into small pieces the sausage. Cook sausage to well done. Continue to break up the sausage while cooking over a medium heat.
- Meanwhile, wash all grit off leeks. Cut off ends. then slice leeks ¼ inch up to the dark green stems. Then chop into large bite size pieces.
- Chop celery.
- Leaving skins on, cube potatoes into bite size pieces.
- Add leek and celery to cooked sausage and sauté on a medium-low heat until leek is brown and caramelized.
- Add mushrooms and continue to sauté for 2-3 more minutes.
- Add potatoes
- Add broth, wine, carrots, garlic, and seasonings.
- Bring to a boil, then reduce heat to simmer for 30 – 45 minutes. Until potatoes are soft and break apart easily with a fork.
- Turn off heat and add cream and stir well.
- Salt and pepper to taste.
References and Disclosures
All recipes are from Content Creator’s kitchen.
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