I love easy, tasty soups. Unless I have a slow cooker recipe written down on my menu plan, I tend to forget about them until it’s too late. On school days, I am so busy with the kids that slow cooker meals don’t even cross my mind so on those days, quick and easy is a must. Soups are also a great way to stretch a meal. I can make a big pot, filled with potatoes, some meat and other veggies. Soup makes a great frugal meal for any family trying to stretch their food budget.
I was shopping at our local Grocery Outlet and ran across these Chorizo sausage rolls. Having never tried Chorizo, I wasn’t sure what I was going to do with it, but hey, it was cheap and I pick up cheap meat whenever I can. The mushrooms and leeks were also on sale so I grabbed some of each. I knew I loved potato leek soup and that was my original plan for the leeks. In an attempt to use up some fresh ingredients in the fridge, I decided to go with a chorizo potato leek soup instead.
You will need the following:
- 1 lb Chorizo Sausage
- 2 Leeks
- 1 cup Cream/Milk
- 1 cup Mushrooms
- 3 lbs Potatoes
- Garlic
- Approx. 6 cups Broth/water
- Salt & Pepper
Brown your sausage and garlic (drain if necessary). Add your mushrooms.
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Add the rest of your ingredients but save some of the sliced leek for garnish.
Pull out about 1 cup of potatoes and blend with the cream. Pour back into the pot. Cook until the potatoes are tender. If you don’t have an immersion blender, I highly recommend them. I love my Cuisinart Immersion Blender and it has quickly become one of my favorite kitchen tools.
Calories
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Carbs
Protein
Kelly @ Practical Savings
Save RecipeIngredients
- 1 lb Chorizo Sausage
- 2 Leeks
- 1 cup Cream/Milk
- 1 cup Mushrooms
- 3 lbs Potatoes
- Garlic
- Approx. 6 cups Broth/water
- Salt & Pepper
Instructions
- Brown sausage. Drain if necessary. Add garlic and mushrooms.
- Add approx. 6 cups broth or water (with vegetable bouillon).
- Add potatoes and simmer for 10 minutes.
- Add sliced leeks and cook until potatoes and leeks are tender.
- Remove 1 cup of potatoes and blend with cream. Return to the pot.
- Season to taste with salt and pepper.
- Garnish with a dollop of sour cream and remaining sliced leeks.
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