Rustic Potato Soup

I love fall and winter because it’s soup season. Who doesn’t find a warm bowl of soup satisfying and comforting?

rustic potato soup

This rustic soup is packed with creamy potatoes, spicy sausage and delicious vegetables. It doesn’t take long to prepare either so it’s great for a cold weeknight. Add some warm bread on the side and enjoy!

Here’s How to Make this Rustic Soup:

rustic

Rustic refers to a dish that is simply prepared and uses simple ingredients. Start this rustic soup by prepping all the vegetables (except the potatoes and spinach) and setting them aside in a bowl.

Heat the oil in a heavy pan.

Cut the sausage into about 1 inch pieces and sauté them in the hot oil.

rustic

Once the spices begin to color the oil and the sausage is beginning to brown,

rustic

add the cut up vegetables and continue to cook until the leeks are starting to soften.

Pour in the broth and use a wooden spoon to loosen the bits in the bottom of the pan.

Cut each potato into six pieces and add them to the pan.

Bring it all to a boil, then reduce hit to simmer and continue to cook. Add the spices at this time.

Cover the pan and simmer for about an a half hour to 45 minutes, until the potatoes soften. Get them soft enough that some are mashing into the broth.

Add the spinach and milk and simmer for about 15 to 20 more minutes.

Serve hot and enjoy!

© Copyright 2021 The Lazy Gastronome

Rustic Potato Soup

A simple soup that warms your belly and is easy to make.

  • 3 medium to large Potatoes ((I used russet))
  • 3/4 cup sliced leeks
  • 1 cup carrot pieces
  • 11 oz linguica
  • 32 oz chicken broth
  • 1 Tablespoon peanut oil
  • 1 teaspoon lemon pepper
  • 1-1/2 teaspoon smoked paprika
  • 1/2 teaspoon hot paprika
  • 2 cup fresh spinach or chard
  • 1/2 cup milk
  • salt and pepper to taste
  1. Start by prepping all the vegetables (except the potatoes and spinach) and setting them aside in a bowl.

  2. Heat the oil in a heavy pan.

  3. Cut the sausage into about 1 inch pieces and sauté them in the hot oil.

  4. Once the spices begin to color the oil and the sausage is beginning to brown, add the cut up vegetables and continue to cook until the leeks are starting to soften.

  5. Pour in the broth and use a wooden spoon to loosen the bits in the bottom of the pan.

  6. Cut each potato into six pieces and add them to the pan.

  7. Bring it all to a boil, then reduce hit to simmer and continue to cook. Add the spices at this time.

  8. Cover the pan and simmer for about an a half hour to 45 minutes, until the potatoes soften. Get them soft enough that some are mashing into the broth.

  9. Add the spinach and milk and simmer for about 15 to 20 more minutes.

  10. Serve hot and enjoy!

© Copyright 2021 The Lazy Gastronome

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