I love fall and winter because it’s soup season. Who doesn’t find a warm bowl of soup satisfying and comforting?
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 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.
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.
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
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
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Start 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.
-
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.
-
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
Here are some things that are perfect to use for this recipe!
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This looks wonderfully hearty andwhat a perfect dish to tuck in to. I like the addition of the sausage!
Happy Fiesta Friday :)
Thanks Petra. Thanks for stopping by. Have a wonderful week.
This looks like an amazing soup. Although I a vegan, I have been using the vegan Beyond Meat Sausage and it would be perfect in this soup. Love the idea. Thanks
I’ve tried the beyond burger and we like it. Going to try the sausage next. Not a vegan but want to cut back on animal products. Thanks for stopping by!
LQQKS delicious I hope you saved me some heheh!
Have a safetastic week
LOL – Sorry – we ate every last drop!! Thanks for stopping by. Have an awesome day!
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn