Kielbasa Leek Soup
Prep Time: 20 minutes
Cooking Time: 20 minutes
Another great soup recipe from Barb in South Carolina! Thanks Barb. Yum! Beware of the fat and sodium. If you prefer a smoother soup just puree more of the soup in the blender. To lighten it up, look for lowfat kielbasa and substitute olive oil for the butter.
1/2 pounds sausage, kielbasa, sliced into half inch thick rounds
2 tablespoons butter
8 leek(s), halved and chopped
1 pound potato(es), red, cut into 1 inch cubes
1 tablespoon flour, all purpose
32 ounces chicken broth, reduced sodium (or vegetable broth, reduced sodium)
1/4 teaspoon pepper, black, ground
In a large soup pot, brown the kielbasa sausage on medium high heat for about 5 minutes. Remove to a paper towel lined plate. Add butter, leeks and potatoes to the pot and cook for 4 to 5 minutes or until the leeks begin to soften. Stir in flour for about 1 minute or until absorbed. Stir in the broth and bring to a boil. Reduce heat to medium and simmer for about 15 minutes. Transfer 1 1/2 cups of the soup to a blender or food processor and puree until smooth. Return to the pot and stir in kielbasa sausage and pepper. Garnish with salt and pepper if desired.
Per Serving About: 430 calories, 22 g fat, 9 g saturated fat, 0 g trans fat, 14 g protein, 47 g carbohydrates, 5 g dietary fiber, 1160 mg sodium