Creamy Leek and Potato
Soup Submitted by: Kristin
Stone
Milk-free
Egg-free
Wheat-free
Peanut-free
Soy-free
Nut-free
Other
Ingredients:
3 leeks
¼ cup unsalted Fleischmann's margarine
3 medium potatoes, thinly sliced
1 stalk celery, chopped
½ tablespoon parsley
1 quart chicken broth (can be canned, check ingredients, try Swanson's Natural)
12 oz. pork sausage or Italian sausage
1 cup milk (optional)
1 tablespoon sour cream (optional)
Salt, pepper and nutmeg, to taste
chopped chives, oyster crackers (optional)
Directions:
Thoroughly wash leeks. Slice and use white parts only. Melt margarine in large saucepan. Add leeks and sauté until soft but not browned. Add potatoes, half the celery, parsley and chicken broth. Simmer 30 minutes. Cool slightly.
While mixture is cooling, brown and drain sausage. Don’t crumble too much, leave it a little chunky.
Put mixture through blender or food processor to puree or use immersion blender. Return mixture to saucepan. Add remaining celery, milk (optional), sour cream (optional), salt, pepper, nutmeg, sausage. Heat, but do not boil. Serve garnished with chopped chives or oyster crackers.
