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5 from 2 votes
rustic soup
Rustic Potato Soup

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

Course: main dish, Soup
Cuisine: American
Keyword: leek, leeks, linguica, potato, soup, spinach
Servings: 4 servings
Author: HelenFern
  • 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!

Recipe Notes

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