I'm so sorry for my radio silence yesterday!! It was a very, very busy day! Good busyness. New couch, lots of groceries, treats and toys for the beast, a much-needed date :) This morning was very full as well, so I apologize for the late start! Today is a lovely drizzly fall day, we got lots of shopping done QUICKLY (people are all over the place today!!) and it is finally time to sit back down and do some blogging. :)
Few things are more homey and comforting on a chilly day than a bowl of soup. This simple, rustic soup is one of my favorites. It took a few tries to win the husband over, and the boys aren't quite sure about it yet, but I love it.
My Dad grew up in Houston, and is 100% Polish. (Not that you'd notice immediately) Whenever my Busha (we could never pronounce Babushka, Polish for Grandma) would come visit us, she'd bring these wonderful, coarse, deep-flavored Polish sausages from a shop in the Polish community, and we'd make this soup. Now, if you can find authentic Polish sausage, I highly recommend it. If not, your grocery store variety will do just fine!
Potato Leek Soup
1-2 lbs kielbasa or polish sausage, sliced into disks
1 Tb butter
4-5 lbs leeks
1 Tb flour
6-7 cups chicken broth
1 bay leaf
1 1/2-2 lbs red potatoes, cubed (peeled or not, I leave the peel on)
salt and pepper
Brown the sausage in a large pot over medium heat. (Want to make this vegetarian? Substitute veggie broth for the chicken broth, and melt 6 Tb butter instead of browning sausage)
Prepare the leeks: cut tough, dark leaves off, diagonally on each side.