Potato Soup with Leeks, Blood Sausage, and Parsley

Name: Potato Soup with Leeks, Blood Sausage, and Parsley
Yield: enough for 4 to 6
Ingredients: large leeks – 2; butter – 3 tablespoons (40g); medium celery ribs – 4; floury potatoes – 14 ounces (400g); light stock or water – 6 1/2 cups (1.5 liters); parsley – a small bunch, chopped; blood sausage, boudin noir, or morcilla – 9 ounces (250g)

December 14, 2011

The potato and the leek are happy bedfellows, as anyone who has eaten a good vichysoisse will know. Softer than potato and onion, more graceful than a chowder, warm potato and leek soup has a peaceful, almost soporific quality. A silky, cool-weather soup that somehow manages to taste creamy and rich with only the smallest amount of butter and no cream in it.

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