Colored for Halloween, flavored for fall! I loved this soup (especially the kielbasa & sweet potato flavor combined). Next time around I’m going to make a few tweeks- I think I might actually do less of the leeks since they overpowered the sweet potato flavor I love so much- but overall this was a perfect fall soup. Thick and hearty!
Ingredients:
2 tablespoons extra virgin olive oil (EVOO) 1 pound turkey kielbasa, chopped into medium dice
4 medium leeks, roots removed, white and light green parts roughly chopped and thoroughly cleaned of all grit (dark green parts discarded)
6 sprigs fresh thyme, leaves removed
3 garlic cloves, roughly chopped
A couple dashes hot sauce
A pinch nutmeg
Salt and freshly ground black pepper
6 cups chicken stock, divided
5 leftover sweet potatoes, peeled and cut into chunks
Sour cream, low-fat or regular, for garnish (optional)
Directions:
Pour olive oil into a soup pot. Heat over medium-heat, then brown the chopped kielbasa until it is slightly browned. Transfer to a plate lined with paper towel and set aside.
Add the chopped leeks, thyme and garlic, hot sauce, nutmeg, salt and freshly ground black pepper. Cook for 10 minutes or until the leeks are tender.
Transfer the leek mixture to a food processor and blend with 2 cups of chicken broth and blend until smooth. Add in the sweet potatoes and more chicken broth and continue to puree, adding more broth as needed. You may need to do this in batches (I had to and my processor is huge). Transfer everything back into the stock pot, bring to a boil, then lower to simmer for a few minutes.
Transfer to bowls, top with kielbasa and sour cream.
Source: Rachel Ray
