1poundground pork sausagemild or hot, not in casings
2tablespoonsbutter
2largeleekswhite and light green parts cut into half moons and rinsed under water
1mediumyellow oniondiced
2 stalkscelerythinly sliced
1cupcarrotsdiced
4clovesgarlicminced
2tablespoonsall-purpose flour
1/2cupdry white winePinot Grigio
5 1/2cupschicken broth
1 1/2poundsYukon gold potatoescut into bite-sized pieces
4sprigsfresh thyme
1bay leaf
1teaspoonkosher salt
1/2teaspoonblack pepperpreferably freshly cracked
1cupheavy cream
Instructions
Heat a Dutch oven or large pot over medium-high heat.
Add the sausage and sauté, breaking it up as it cooks, until cooked through about 8 to 10 minutes. (see notes)Transfer the cooked sausage to a paper towel-lined plate and set aside.
Add the butter to the pot. Once melted, add the leeks, onions, celery, and carrots. Cook, stirring occasionally, for 4 to 5 minutes or until the veggies begin to soften. Add the garlic a sauté for 1 minute.
Add the flour to the veggies and cook, stirring often, for 1 minute.
Slowly pour in the white wine and allow it to simmer, stirring occasionally, for 1 to 2 minutes or until reduced by half.
Add the broth, potatoes, thyme sprigs, bay leaf, salt, and pepper. Bring the soup to a gentle boil and then reduce the heat to medium-low and simmer, uncovered, for 20 minutes or until the potatoes have cooked through.
Fish out the thyme sprigs and bay leaf. Add the sausage and heavy cream to the pot and stir to combine. Serve warm.
Notes
For the sausage: this recipe calls for sausage that is not in casings. However, if that is all you have, just remove the casings before cooking.Substitutions & Variations
This versatile soup is perfect for using up whatever veggies you have. Feel free to use any vegetables you'd like
Parsnips would make a great substitution for the potatoes
If you would like some more green veggies in your soup, add chopped spinach or kale to the mix of sautéed veggies
Storage & ReheatingStorage:Store the soup in an airtight container in the fridge for up to 4 days.Reheating:Reheat the soup in a microwave-safe bowl in 30-second increments or on the stovetop over medium-low heat until warmed through.Freezing:Technically this soup can be frozen however there is a possibility of texture changes when thawed. To freeze, place the cooled soup in a freezer-safe container or bag before freezing. Then, fully thaw in the fridge before reheating.