Smoked Sausage Cabbage Potato Soup
The perfect soup for cold days or any time you crave a cozy, satisfying meal. The combination of smoky sausage, hearty potatoes, and tender cabbage simmered in a delicious herb broth is sure to become a family favorite, Enjoy!
Servings: 6
Ingredients
- 1 lb. kielbasa sausage sliced into bite-sized pieces
- 2 T. extra virgin olive oil
- 3 med. leeks sliced into ⅛ inch rounds, white and pale green parts
- 2 med. carrots peeled and diced
- 2 ribs celery diced
- 1 sm. green cabbage chopped into bite-sized pieces
- 3 cloves garlic minced
- 8 c. chicken stock or vegetable stock
- 1 lb. baby red potatoes diced
- 1 T. Italian seasoning
- 1 Tsp. Herbs de Provence
- 1 pinch red pepper flakes
- 1 bay leaf
- Kosher salt and black pepper to taste
Instructions
- Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned. Use a slotted spoon to transfer the sausage to a separate plate; set aside.
- Add olive oil, leeks, carrots and celery to the pan, stir to combine; sauté veggies for 5 minutes, stirring occasionally. Then add the cabbage and garlic, sauté for 4 more minutes, stirring occasionally.
- Add the stock, potatoes, Italian seasoning, Herbs de Provence, red pepper flakes, bay leaf, and cooked sausage, stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender. Taste and season with a few generous pinches of salt and black pepper as needed.
- Ladle soup into bowls. Serve warm with buttered bread for dunking.
Notes
Cook’s Note: Kielbasa smoked sausage is made with a variety of meats, beef, pork, chicken or turkey, your choice.
Very good, especially for cold winter day. Everyone in my family loved it!