Cabbage Sausage and Potato Soup

By ccavaletti

Ingredients

• 1 lb kielbasa sausage*, sliced into bite-sized pieces ( I doubled it)
• 2 Tbsp extra-virgin olive e oil
• 3 medium leeks, sliced into 1/8-rounds, white and pale 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 Tbsp Italian seasoning
• 1 bay leaf
• Kosher salt and pepper
• Feel free to use traditional kielbasa sausage, or any kind of smoked port, chicken, turkey you would like. (I used brats)

Details

Servings 6

Preparation

Step 1

Add sausage to a large stockpot and cook over medium-high heat for 5 - 6 minutes, stirring and flipping occasionally, until the sausage is lightly browned. Use a slotted spoon to transfer the sausage to a separate plate, and set aside.

Add the olive oil, leeks, carrots, and celery to the pan, and stir to combine. Sauté for 5 minutes, stirring occasionally.

Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.

Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine.

Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender.

Taste and season with a few generous pinches of salt and black pepper, as needed.

Serve warm.

Refrigerate leftovers in sealed containers for up to 3 days, or freeze for up to 3 months.

From gimmesomeoven.com