Sue’s Potato Leek Soup

Ingredients:

1 pound uncooked red or purple potatoes, diced large (golf ball size)
3 cups uncooked leeks, chopped
3 cups kale, chopped
1 bratwurst or sausage per person (optional)
1 TBSP canola oil
3 cups low-fat milk (1%? 2%?)
½ tsp salt
¼ tsp ground nutmeg
Pepper to taste.


Instructions:

• Cut potatoes into golf-ball size pieces. Spread on microwavable plate, cover & cook on high until tender, about 6 minutes.

• In stockpot, heat oil over medium heat. When it’s warm, add chopped leeks, chopped kale & salt. Cover and cook, stirring occasionally, until softened, about 5 minutes. 
 
• Dice the sausage (if you're using them) and fry over medium heat.

• Add cooked potatoes, milk & nutmeg to stockpot and reduce heat to medium low. Mash potatoes into small chunks. Simmer until flavors blend, about 5 minutes.

• Serve in wide bowls, perhaps with crackers or toast. Garnish with pepper, finely chopped green peppers.

• Enjoy. 
 
COMMENT: Also works with rice milk instead of dairy milk; makes it vegetarian.

Vegetarian; no sausage.

Not vegetarian; with sausage.