Ingredients (6 servings)
- 1 Tbsp olive oil
- 1 pound kielbasa, sliced into half-moons
- 2 Tbsp unsalted butter
- 4 medium leeks, white and light green parts only
- 1 large yellow onion, diced
- 3 medium carrots, sliced into half-moons
- 3 ribs celery, diced
- 4 cloves garlic, minced
- 3 medium russet potatoes, cut into 1-inch chunks
- 10 cups low-sodium chicken broth
- 3 cups chopped green cabbage
- 2 Tbsp minced fresh parsley
- Kosher salt and freshly ground black pepper, to taste
Clean the Leeks
It’s important to clean leeks thoroughly as dirt and sand get trapped between their layers.
Trim the dark green tops and the root end.
Slice the leeks in half lengthwise, then slice them into half-moons.
Place the sliced leeks in a bowl of cold water and swish them around to release any grit. Let them sit for a few minutes, then lift them out of the water with a slotted spoon, leaving the dirt behind at the bottom of the bowl. Pat them dry.
Brown the Kielbasa and Sauté the Vegetables
Heat the olive oil in a large Dutch oven over medium-high heat. Add the sliced kielbasa and cook until browned on both sides, about 8-10 minutes. Use a slotted spoon to transfer the kielbasa to a plate, leaving the rendered fat in the pot.
Melt the butter in the same pot. Add the leeks, onion, carrots, and celery with a pinch of salt. Cover and cook, stirring occasionally, for about 10 minutes, until the vegetables are softened. Scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for another minute until fragrant.
Simmer the Soup
Add the potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30 minutes, or until the potatoes are fork-tender.
Stir in the chopped cabbage and the browned kielbasa. Continue to simmer, uncovered, for another 20 minutes, or until the cabbage is tender.
Stir in the fresh parsley and season with salt and pepper to taste.
Kielbasa Potato Leek Soup
Ingredients
Ingredients (6 servings)
- 1 Tbsp olive oil
- 1 pound kielbasa sliced into half-moons
- 2 Tbsp unsalted butter
- 4 medium leeks white and light green parts only
- 1 large yellow onion diced
- 3 medium carrots sliced into half-moons
- 3 ribs celery diced
- 4 cloves garlic minced
- 3 medium russet potatoes cut into 1-inch chunks
- 10 cups low-sodium chicken broth
- 3 cups chopped green cabbage
- 2 Tbsp minced fresh parsley
- Kosher salt and freshly ground black pepper to taste
Instructions
- Trim and halve leeks lengthwise, slice into half-moons. Clean in cold water and pat dry.
- Heat oil in Dutch oven over medium-high. Brown kielbasa 8-10 minutes; remove to plate.
- Melt butter in pot. Add leeks, onion, carrots, celery and pinch of salt. Cover and cook 10 minutes until soft.
- Add garlic, cook 1 minute.
- Add potatoes and broth. Bring to boil, reduce heat, cover and simmer 30 minutes until potatoes are tender.
- Add cabbage and kielbasa. Simmer uncovered 20 minutes until cabbage is tender.
- Stir in parsley, season with salt and pepper.
