Leek and Sausage Soup

Saturday, August 07, 2010 | 0 comments »

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