This was SUCH the perfect thing to have on a cold winter’s night. A bit of smoked hot paprika gives it a kick, and the cream made it just oh so very very tasty. The day after I made this, Nick told me he was dreaming about this soup.
- 2 tbsp butter
- 1/4 piece turkey kielbasa, cut in quarters lengthwise and then cut into 1/4″ thick slices
- 2-3 leeks, cut in half lengthwise and sliced thinly
- 4 smallish carrots, sliced thin (or 2 larger carrots, sliced in half lengthwise and sliced thin)
- 1 small head celery, chopped
- 4 medium red potatoes, chopped
- 1/2 tsp herbs de provence
- 1/2 tsp smoked hot paprika
- 2 tbsp flour
- 1 quart veggie stock (you can also use chicken stock, but use less salt)
- salt and pepper to taste
- 1 pint less 1/4 cup light cream
melt butter in a stockpot and add vegetables and kielbasa along with the herbs de provence and paprika. Sauté on medium for about 10 minutes until the leeks have started to disintegrate a bit. Add flour and continue sautéing for another 5 minutes to brown the flour a bit. Add stock, stir to incorporate, and cover. Reduce heat to low and simmer for about 20-30 minutes until potatoes are soft. Add cream, stir to incorporate and heat through.