Ingredients
Scale
- 1 pound kielbasa sausage, sliced into bite-sized pieces
- 2 tablespoons extra-virgin olive oil
- 3 medium leeks, sliced into ⅛ inch rounds, white and pale green 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 cups chicken or vegetable stock
- 1 pound red potatoes, diced
- 1 tablespoon Italian seasoning, homemade or store-bought
- 1 bay leaf
- Kosher salt and freshly-cracked black pepper
Instructions
- Cook sausage in a large stockpot over medium heat for 5-6 minutes until lightly browned. Transfer to a plate.
- Add olive oil, leeks, carrots, and celery to the pot. Sauté for 5 minutes.
- Stir in cabbage and garlic. Sauté for 4 more minutes.
- Add stock, potatoes, Italian seasoning, bay leaf, and cooked sausage. Bring to a simmer.
- Reduce heat to medium-low, cover, and simmer for 15 minutes until potatoes are tender.
- Remove bay leaf. Season with salt and black pepper. Serve warm.
Notes
- Kielbasa sausage works best, but other smoked sausages can be used.
- For a creamy version, stir in a splash of heavy cream at the end.
- This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 40mg