How to make it

  • In a large saucepan, melt margarine over medium heat: cook leeks, carrots and celery until softened but not browned.
  • Add flour and cook for 2 minutes, stirring constantly.
  • Blend in chicken stock. Add potatoes and bring to boil.
  • Reduce heat and simmer for 20-25 minutes until vegetables are tender.
  • Use a stick blender to puree the soup until chunks are removed and soup is thick.
  • Add sausage, salt, marjoram, and pepper to taste.
  • Simmer for 15 minutes.
  • Enjoy!

Reviews & Comments 1

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    " It was excellent "
    MissouriFarmWife ate it and said...
    This was so-o-o-o good! Creamy and full of flavor. I followed the recipe exactly the first time. It would also be good also as a meatless soup.
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  • otterpond 4 years ago
    Yummy comfort food. The aroma must be so welcoming on a chilly fall evening.
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