Cream of Leek Soup

This is one of our all time favorites soups….yes, even the kids! I always use chicken sausage, don’t normally put nutmeg in and don’t usually have chives on hand; but other than that, I follow the recipe to the T! Be prepared for a flavor explosion! Delicious!leek soup

 

Cream of Leek Soup

3 slices bacon, coarsely chopped
1/4 med. onion, coarsely chopped
3 stalks celery, coarsely chopped
3 sm. leeks (1/2 lb.), washed & coarsely chopped
3 c. chicken stock
1/2 tsp. salt
1/4 tsp. pepper
Pinch of nutmeg
5 (8 oz.) Chicken or pork sausage links (boil 5 minutes to get rid of fat)
1 c. light cream or whole milk
1 tbsp. finely chopped chives
Saute the chopped bacon in a large saucepan for 3 minutes. Add the onion, celery and leeks and saute 5 minutes. Pour in the stock, season
with salt, pepper and nutmeg. Add the sausage. Simmer over medium heat, uncovered, for 45 minutes or until leeks are cooked. Remove the
sausage. Pour the soup in a blender and puree. Return the soup to the pan and add light cream. Heat, but do not boil. Slice the sausage very
thin and add to soup. Serve sprinkled with finely chopped chives.

 

pic credit: https://www.flickr.com/photos/seph_swain/2664214884
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