This is the perfect soup to cook for your sick relatives. It’s creamy, rich, tasteful and so soothing. I would only eat that if I could!
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Serves 6 people
2 mild italian sausages
1 teaspoon butter
2 cups ( 500 ml) spinaches
2 cups ( 750 ml) white potatoes
3 tablespoon white flour
3 tablespoon butter
2 cups ( 500 ml) milk ( 2% or whole)
1 ½ cup (375 ml) chicken broth or water
1 cup ( 250 ml) old cheddar
½ cup ( 125 ml) sour cream
1. Cut the potatoes in 2 cm by 1 cm cubes. In a pan filled with cold water, add the potatoes until they are soft and you can pierce them easily with a knife. Keep it aside.
2. Cut the leeks in 1 cm cubes. In a skillet, melt the teaspoon of butter at medium heat. When your skillet is hot, add the leeks and cook until softness, so about 6 to 7 minutes. ( Litte tip: so speed up the cooking, I add a tablespoon of water at mid cooking and let it evaporate.) Keep it aside.
In the same skillet, cook the sausage meat. Let it cook 1 to 2 minutes more to add crunchiness to the meat. ( At the supermarket, you can find sausage meat without the casing. If not, just cut the end of the sausage and press the meat out of the casing.) Drain and keep aside.
3. In a pan, meld the 3 tablespoon of butter. Add the flour, stir well and cook your roux at medium-low temperature for 2 minutes.
Increase the heat at medium-high and add gradually the milk and broth (or water), whisking constantly. Bring it to boil and whisk until the broth thickens. Add the cheese, sour cream, ¾ of the leeks and potatoes. Stir well.
4. Serve in a bowl and top it with the rest of the leeks and sausage meat.