Leek and Cabbage Soup with Andouille Sausage
- leeks, sliced
- olive oil
- andouille sausage, chopped
- white onion
- chicken stock
- red potatoes, unpeeled, diced
- green cabbage, sliced thin
- bay leaves
- apple cider vinegar
- dried thyme
In dutch oven or stock pot, heat oil. Cook sausage until browned.
Add onion, celery, and carrots. Cook until softened. Add leeks and garlic. Cook until leeks softened.
Add stock and bring to boil. Add potatoes and seasoning. Reduce heat to simmer and cover.
When potatoes are nearing doneness, add the cabbage. Cook until everything is done.
Add splash of vinegar and thyme. Adjust to taste.
Preparation time: 15 minutes
Cooking time: 30 minutes