This rich delicious soup is hearty and makes for a great fall dinner or lunch!
|3||Schneiders® Original Grill’ems Sausages sliced into ½ inch slices|
|4 tbsp||(60 mL) Maple Leaf® Ready Crisp Bacon|
|2||leeks white part only halved lengthwise and sliced thin. Washed and drained|
|2||large potatoes, diced and cooked|
|2 tbsp||(30 mL) olive oil|
|1 1/2 cup||(350 mL) chicken stock|
|1/2 cup||(125 mL) cream|
|Green onions, sliced thin|
|1 cup||(250 mL) shredded cheddar cheese|
HEAT olive oil in a large skillet.
SAUTE leeks for about 4 to 5 minutes until softened.
PLACE leeks and potato into the base of a food processor.
POUR in half the chicken stock and blend until smooth.
CONTINUE to pour in chicken stock until desired consistency.
IN the same skillet, cook sausages for about 5 to 6 minutes or until golden brown.
KEEP warm and set aside.
POUR soup into a large pot. Bring to a simmer and slowly stir in cream.
ALLOW to simmer for 5 to 6 minutes longer until thickened and warmed through.
SEASON with salt and pepper and garnish with bacon, green onions and cheddar cheese.
For an easy week night fix, cook potatoes in advance.
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