Porrusalda Leek Soup
4 SERVINGS
Ingredients:
1/4 cup Olive oil
2 cups Leeks, white and light green parts, cleaned, sliced
1/2 cup Pork sausage
3 cups Red Bliss potatoes, peeled, 1/4 inch (.6 cm) dice
2 Thyme sprigs
1/4 teaspoon White pepper
2 teaspoons Salt
1 Garlic clove, minced
1 tablespoon Flour
2 cups Chicken stock
2 Bay leaves
2 tablespoons Parsley
Method:
Heat the oil over medium-high heat.
Add the leeks and sausage, and cook until lightly browned. Add the potatoes, seasonings, and flour. Toss together until the flour is incorporated.
Add the chicken stock, and stir until all ingredients are well combined. Bring to a simmer. Add bay leaves and simmer for 1 hour.
Remove bay leaves; stir in parsley just before serving.
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