Potato Kielbasa Leek Soup Food

POTATO KIELBASA LEEK SOUP

Steps:

• Boil potatoes in broth until fork tender (3-15 minute based on potato size).
• Add other ingredients except milk.
• Bring to a boil.
• Once boiling turn down to a simmer.
• Add milk.
• Cook about 20 minutes.

KIELBASA, POTATO AND LEEK GRATIN

Steps:

• Preheat oven to 375 degrees.
• Melt 3 tablespoons butter in a medium saucepan, add leeks, cover and cook over low heat for 5 minutes, until tender. Uncover, stir in flour and cook 1 minute. Add milk in a thin stream, whisking constantly, and simmer 5 minutes, stirring occasionally. Remove from heat and add cheeses and mustard, stirring until cheese melts; season to taste with salt, pepper and nutmeg.
• Meanwhile, rub a buttered oval gratin dish with garlic clove. Layer half of potatoes in bottom of dish, season with salt and pepper and top with half of kielbasa. Add half of leek sauce, spreading it evenly over sausage and potatoes. Repeat with remaining potatoes, sausage and sauce, generously seasoning potatoes. Top with buttered bread crumbs and dot with remaining tablespoon butter. Bake gratin until top is browned and bubbly, about 40 minutes.

SAUSAGE AND LEEK SOUP

Steps:

• Wash leeks in a large bowl of cold water, then lift out and drain well in a colander.
• Cook carrot and celery in 1/2 stick butter in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add leeks and cook, stirring, until softened, about 3 minutes. Add stock and bring to a boil, then reduce heat and simmer, partially covered, 15 minutes.
• While stock simmers, peel potatoes and cut into 1/2-inch cubes.
• Melt remaining 1/2 stick butter in a small heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes. Remove from heat and add 2 cups simmering stock, whisking vigorously (mixture will be thick), then whisk flour mixture into remaining stock and return to a simmer, whisking.
• Add potatoes, kielbasa, and marjoram and simmer soup, partially covered, until potatoes are tender, 10 to 15 minutes. Season with salt and white pepper.

LEEK, POTATO, AND SAUSAGE SOUP

Steps:

• In a dry heavy saucepan toast the cuminseed and the caraway seeds over moderate heat, stirring for 2 to 3 minutes, or until they are very fragrant, and transfer them to a plate. In the pan cook the leek in the butter, stirring occasionally, for 5 minutes, or until it is very soft, stir in the broth and the potato, peeled and cut into 1/2-inch dice, and bring the liquid to a boil. Simmer the mixture for 10 minutes, or until the potato is tender, stir in the toasted seeds, the kielbasa, the cream, and salt and pepper to taste, and simmer the soup for 5 minutes. Just before serving, stir in the spinach.