So, So Good Cabbage, Sausage and Potato Soup
Description
Need a warm, comforting and satisfying soup for one of those cold nights? Go no further, this one fits the bill. You can tailor it to your own taste with kielbasa, chicken, smoked pork, turkey or even vegan sausage and Italian spices. Serve with a side sa
Ingredients
1 lb. traditional kielbasa, smoked pork, chicken, or turkey sausages, Bratwurst or vegan sausage, sliced into bite-sized pieces
2 T. extra-virgin olive oil
3 medium leeks, sliced into ⅛ inch rounds, white and pale green parts only
2 medium carrots, peeled and diced
1 stalk celery, diced
1 small green cabbage, chopped into bite-sized pieces
3 cloves garlic, minced
6 c. chicken or vegetable stock
1 lb. red potatoes, diced
1 T. Italian seasoning
1 bay leaf
Kosher salt and freshly ground black pepper
Directions
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Add sausage to a large stockpot; cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until sausage is lightly browned. Transfer the sausage to a plate/platter; set aside.
Add olive oil, leeks, carrots and celery to the pot; stir to combine; sauté 5 minutes, stirring occasionally. Add cabbage and garlic; sauté 4 minutes, stirring occasionally.
Add stock, potatoes, Italian seasoning, bay leaf and cooked sausage; stir to combine; cook until soup reaches a simmer; reduce heat to medium-low; cover; simmer 15 minutes, or until potatoes are cooked and tender. Taste; season with a few pinches of salt and black pepper, as desired. Stir in a extra few teaspoons of Italian seasoning if wanting some extra flavor.
Serve warm.
Refrigerate, covered for up to 3 days, or freeze for up to 3 months.
8 servings.