San Giacomo Chicken Apple Sausage - Potato & Leek Soup
Our Chicken Apple Sausage is a raw sausage, please make sure it is cooked thoroughly.
4 San Giacomo Chicken Apple Sausage links
1 tbsp. Avocado Oil
1 large leek, washed and chopped
4 garlic cloves, chopped
2 celery stalks, chopped (recommended, but not needed)
6 Yukon gold potatoes, large dices
4 cups of vegetable broth
2 cups of water
1 tsp salt
1/2 - 1 tsp of black pepper
1/3 cup nutritional yeast (to replace cheese)
4 cups spinach (recommended, but not needed)
Heat avocado oil in a large pot and then add potatoes. Cook for 10 minutes or until semi-soft, stirring occasionally.
Add leeks and cook for 5 minutes and give this a good stir. Once fragrant, add the chopped garlic, celery, and cook for another 10 minutes.
If ingredients become dry, add a splash of vegetable broth. If not, proceed to next step.
Add the broth, water, salt, and pepper to the pot and bring to a boil, then simmer for 20-30 minutes (or to your liking).
If you'd like, you can use an immersion blender, or regular blender, but be sure to leave some potato chunks.
In a separate pan, sauté San Giacomo Chicken Apple Sausage links until brown on outside.
Take sausages out of pan and slice thinly. Then, add sausage to the soup.
Add nutritional yeast and spinach. Simmer for 5 more minutes.
Serve and enjoy!
This recipe serves 6 and is a heart-warming, thick soup. The San Giacomo Chicken Apple Sausage will add a bit of sweetness, so if you like spice, you'll want to add chili flakes or your favorite type of chili.
Tips: You don't necessarily need to blend, but it will make for a thicker, more flavorful soup. And, with many soups, the longer you simmer, the better the flavor!