Leek and Sausage Soup

By Team Beachbody

Ingredients in season give you a lot of value for your dollar, not to mention that's when they're at their most flavorful. Leeks are the star ingredient in this hearty and healthy soup that's perfect for a cold winter night.

• 4 to 5 leeks
• 3 to 4 Yukon Gold potatoes, peeled and diced
• 1 quart chicken or vegetable broth
• 1 lb. precooked chicken sausage (preferably spicy)
• 1 bunch Italian parsley, chopped
• Salt and pepper to taste

Cook potatoes in broth, saving some broth to sauté leeks. While potatoes are cooking, wash leeks thoroughly, and finely chop white and light-green parts. Sauté leeks in a couple of tablespoons of broth until soft, then add to potatoes. Dice the sausage and sauté in a pan. Drain fat from sausage. Add sausage to leeks and potatoes. When potatoes are soft, stir in parsley and add salt and pepper to taste. Serves 8.

Preparation Time: 10 to 15 minutes

Cooking Time: 30 to 45 minutes

Nutritional Information (per serving):
Calories	Protein	Fiber	Carbs	Fat Total	Saturated Fat
271	17 g	3 g	27 g	5 g	1 g