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French Garlic, Sausage and Potato Soup
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One of our most requested soup recipes. Perfect on a chilly autumn day with a chunk of our hearty
deli rye and a crisp green salad.
Makes 8 to 10 servings
1 lb. Kielbasa sausage
6½ cups water
1½ tbsp butter
2 tbsp vegetable oil
2 cups onion, diced
1.5 cup, celery, diced
2 stalks leek, diced
2 tbsp fresh sage, minced
1 bay leaf
2 lbs baking potatoes, peeled and cut in large dice
2 - 15 oz cans diced tomatoes
5 cups water
2/3-cup heavy cream
3 tbsp Dijon mustard
10 oz. Baby Spinach, stemmed
1½ tsp garlic, minced
3 tbsp parsley, minced
Salt and pepper, to taste
Bring 6 ½ cups water to a boil in a large pot, add kielbasa and poach for 15 minutes. Remove sausage and reserve 1/3 of the poaching liquid. Cool sausage and slice.
In same pot, sauté onions, celery and leeks in butter and oil until soft. Add sage and bay leaves, sauté
for one minute. Add reserved poaching liquid and additional 5 cups of water. Add potatoes and tomatoes,
bring to a boil and reduce to a simmer. Cook until potatoes are tender, approximately 15 to 20 minutes.
Add cream and mustard. With a hand-held blender, puree ¼ of the soup. (Alternatively, remove ¼ of soup and
puree in blender or food processor and return to pot. Stir in spinach, garlic and parsley. Add salt and
pepper to taste and serve.
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