Shelly's Recipe

LEEK AND CABBAGE SOUP WITH SMOKED SAUSAGE

Category: Soups

2 leeks, split, cleaned and sliced
1 tbsp olive oil
1 lb smoked or mild andouille sausage, chopped
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
3 cloves of garlic, minced
8 cups chicken stock or broth
2 red potatoes, washed, unpeeled, and diced
1/2 head of green cabbage, sliced thin
Couple pinches of kosher salt
4 turns of the pepper grinder
2 bay leaves
Splash of apple cider vinegar
1 tsp dried thyme

Clean the leeks and set them aside to dry. Slice into 1/2 inch thick pieces.

In the bottom of a heavy stockpot, heat the olive oil over medium high heat. Split the sausage in half lengthwise, then slice into half rounds, about 1/4 inch thick. Cook until meat is lightly browned. Add the onion, celery and carrots and cook until softened. Add the leeks and garlic and cook until the leeks are soft.

Add the chicken stock and turn burner up to high. Add the potatoes, cabbage, salt, pepper and bay leaf; bring to a boil. Reduce heat, cover and simmer on low for at least 30 minutes. Add a splash of the vinegar and stir in the thyme; taste and adjust seasonings. Serve.