====== Cabbage, Sausage, and Potato Soup ======
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===== Ingredients =====
  * 1 pound kielbasa sausage*, sliced into bite-sized pieces
  * 2 tablespoons extra-virgin olive oil
  * 3 medium leeks, sliced into ⅛ inch rounds, white and pale green parts only
  * 2 medium carrots, peeled and diced
  * 1 stalk celery, diced
  * 1 small green cabbage, chopped into bite-sized pieces
  * 3 cloves garlic, minced
  * 6 cups chicken or vegetable stock
  * 1 pound red potatoes, diced
  * 1 tablespoon Italian seasoning, homemade or store-bought
  * 1 bay leaf
  * Kosher salt and freshly-cracked black pepper
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===== Info =====
  * **Prep:** -
  * **Cook:** -
  * **Serves:** 6-8
  * [[https://www.gimmesomeoven.com/cabbage-sausage-potato-soup/|Source]]


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===== Directions =====
  - Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned.  Use a slotted spoon to transfer the sausage to a separate plate, and set aside.
  - Add the olive oil, leeks, carrots and celery to the pan, and stir to combine.  Sauté for 5 minutes, stirring occasionally.  Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.
  - Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender.  Taste and season with a few generous pinches of salt and black pepper as needed.  (Also, depending on how seasoned your sausage is, feel free to stir in a extra few teaspoons of Italian seasoning if you think it needs some extra flavor.)
  - Serve warm.  Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.

{{tag>sausage kielbasa leek carrot cabbage stock potatoes}}
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