Planned Purlhood

This is the soup I made today.  It came out quite good, so I’d thought I’d share it!

Potato soup with Leeks & Keilbasa

• 3 leeks
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1/4 cup butter or olive oil
• 2 quarts chicken broth
• 1 pound keilbasa, 1/4″ slice
• 1 cup instant potato flakes
• 1 tsp dried marjoram
• black pepper to taste

1. Trim & discard dark green and root ends of leeks.  Split remainder length-wise, then slice into 1/4″ pieces.  Rinse in water to remove any sand.  Drain.
2. Melt butter in soup pot over medium heat.  When foaming has subsided, add leeks.  Sweat until limp, about 3 to 5 minutes.  Add remaining vegetables.
3. Add broth and herbs.  Bring to simmer.
4. Add keilbasa, cook for at least 10 minutes, or until meat is heated through.
5. Add potato flakes, lower heat and stir well.  I let the soup sit on low heat for another 5 minutes to ensure the potatoes had hydrated fully.

Notes:  I used 3 tablespoons of Knorr roasted chicken base dissolved in two quarts of water.  I also used the medium setting on my mandoline to slice the carrots & celery.