Sausage Leek Soup

Click to enlarge

Click to enlarge

My husband wanted soup for lunch and this is what I came up with using what I had freshest in the refrigerator today.  It was tasty and VERY filling! This is probably more suited to winter than summer, however.  🙂  This is Atkins Induction friendly.  If you can’t find Boursin Cheese (comes in a small box in the fine cheese section of most stores), you can substitute Philadelphia cream cheese with chives for it.


8 oz. pork sausage

1 c. leeks, washed free of dirt and chopped

2 T. butter, unsalted

1   10-oz can chicken broth, low-sodium

1½ c. water

2 T. Boursin Cheese, garlic and herb flavor

2 T. pimiento, chopped

¼ c. parsley, chopped

Dash salt and pepper

1/3 c. cream

DIRECTIONS:   Cut leek lengthwise and rinse dirt from between leaves very well.  Dirt hides incredibly in these things and trust me, it WILL be there even if the outsides appear to be clean.  Chop leaks and set aside.  Heat pot over high heat (I use a non-stick pot) and brown sausage, crumbling as it browns.  Add butter and leeks and sauté, stirring until leeks are getting tender.  Lower heat to medium and add all remaining ingredients but the cream.  Simmer for 5-10 minutes to blend flavors. Add cream and if a thicker soup is desired, thicken with your favorite thickener.  I usually use xanthan gum to thicken mine a bit, sprinkling it on and stirring to allow it to thicken right up.

NUTRITIONAL INFO:  Makes 2 large bowls, each containing:

681 calories

62.5 g  fat

10.6 g  carbs, 1.95 g fiber, 8.65 g NET CARBS

5.3 g  protein

180 mg sodium

51% RDA Vitamin A, 52% C, 14% E, 15% copper, 34% iron, 17% manganese and 600 mg potassium


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