Gluten Free Italian Sausage and Spinach Cream of Leek Soup
 
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This Gluten Free Italian Sausage and Spinach Cream of Leek Soup has all the flavors that a perfect comfort meal could offer; sausage, potatoes, and spinach in a leek flavored cream base. Mmm, mmm GOOD!
Author:
Recipe type: Soups
Serves: 6-8 servings
Ingredients
  • 1 lb. uncooked Italian sausage
  • 1 cup thinly slice leeks (white part of stalk until barely green, about 1 stalk)
  • salt and pepper for seasoning
  • 2 garlic cloves, minced
  • 1 qt. chicken broth
  • ½ cup sherry cooking wine
  • 2 bay leaves
  • 3 cups peeled and diced russet potatoes (or 2 cans potatoes, drained and diced)*
  • 2 cups heavy whipping cream
  • ⅓ cup white rice flour
  • ¾ teaspoon salt
  • ¼ teaspoon paprika
  • ¼ teaspoon dried crushed sage
  • ¼ teaspoon pepper
  • 2 cups freshly chopped spinach, tightly packed
  • ½-1 cup milk (optional)
Directions
  1. In a large pot, cook sausage on medium heat until browned. Remove and place on paper towel to absorb oil.
  2. Add sliced leeks to pan and season with a few shakes of salt and pepper. Scrape bottom of pan with spatula and cook until tender, about 5 minutes, stirring occasionally. Add minced garlic and cook 1 minute more, stirring to not burn garlic.
  3. Add leek mixture and chicken broth to a blender and blend until completely smooth and no chunks of leeks remain. Return soup to pot.
  4. Add sherry, bay leaves, and diced potatoes (if raw)* and bring to a boil. Reduce heat and simmer for 15-20 minutes or until potatoes are tender.
  5. While potatoes are cooking, whisk together cream, white rice flour, ¾ teaspoon salt, paprika, sage, and pepper. Once potatoes are cooked, whisk cream mixture once more and slowly pour into pot, stirring as you pour.
  6. Bring mixture to a low boil. Stir vigorously until soup has thickened into a chowder consistency, about 3-5 minutes. Reduce heat to low. Stir in chopped spinach and cooked sausage. Heat an additional 5 minutes until spinach has softened. Add milk for a thinner consistency according to personal preference. Season to taste.
  7. Serve soup warm with desired toppings. Store leftover soup in an airtight container in fridge for up to 5 days.
Notes
*If using canned potatoes, add them at the end with the chopped spinach.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-italian-sausage-and-spinach-cream-of-leek-soup/