I love the flavor and idea of Potato and Leek Soup, but my entire like, I have not been a fan of chunks of potato in soup. If I make Potato and Leek Soup, I want to puree the soup completely smooth. But over the years, I have learned that that Matt is not a fan of pureed soup. So when I got a hankering for Potato and Leek Soup, I created this bowl to get those ingredients, flavors, and creaminess of the soup without the mushy potato chunks. This recipe is love of Potato and Leek Soup with crunchy potatoes!
Potato and Leek Bowl
2.5lb / 1.15Kg Potatoes (Mix of whatever types – russet, Yukon, red, purple…)
¼ c Oil (divided)
1 tsp Garlic Powder
1 1/2 tsp Onion Powder (divided)
1 ¼ tsp Salt
3 large / 4 medium Leeks (white and light green parts - 8 c chopped)
¼ c AP Flour (GF)*
2 c Milk (of choice)
5 Garlic Cloves (minced)
4 c Chopped Cabbage
3-4 c Sausage Links (homemade, Beyond, etc.)
¼ c Sour Cream or Yogurt
¼ c Nutritional Yeast or Parmesan Cheese
Garnish - Green Onions
*If gluten free and using arrow root or corn starch - reduce the starch from 1/4 c to only 2 tbsp. Do not add it into the oil, but mix it with a few tablespoons of the milk to create a slurry. Then add it to the pot with the remain milk. It will thicken once the mixture comes to a simmer/boil for a minute or so. If it gets too thick add in a little more milk.
Heat oven to 400F and grease a large rimmed sheet pan.
Dice the potatoes into ½-3/4” chunks. Toss in 1 tbsp oil, ¼ tsp salt, 1 tsp garlic, and 1 tsp onion powder. Spread on sheet pan and roast for 15 minutes. Continue onto the rest of the instructions. When the first 15 minutes if up, stir the potatoes and return them to the oven for another 15-25 minutes or until golden brown and crispy.
To create the leek sauce, heat 2 tbsp of oil in a large saucepan over medium high. Add in the ¼ c flour and whisk to combine. Stir, cooking the flour for 2-3 minutes to help stop raw flour flavor. Add in the minced garlic and ½ tsp Onion Powder- stir cooking for another 30 second. Add in the milk a little at a time whisking the paste until all the lumps are gone. Once all the milk is added, reduce heat to medium low, and add 1 tsp salt and continue cooking for a few minutes until starting to thicken. Stir every minute or so to prevent burning.
Heat a large skillet over medium heat with ½ tbsp oil. Once hot, add in half the leeks. Cook stirring for a few minutes until they have wilted out some of their liquid. Add the cooked leeks to your sauce. Repeat the cooking process with the second half of the leeks. While that second batch of leeks cook – puree the sauce with the first half of the leeks using an immersion or traditional blender. (Add it back to pan if removed). Stir in the second batch of leeks, the parm or nutritional yeast, and the yogurt or sour cream. Taste and adjust salt and acid level.
In the hot skillet over medium high heat, cook the sausage links. Once the outside cooks for a few minutes, start chopping it into bite size crumbs with the end of a spatula. Cook until browned and remove from skillet.
With the skillet still hot, add oil if needed, and sauté the cabbage for a few minutes (I like cabbage crunchy, but you can decide how long to cook it).
Plate up your bowl with potatoes on bottom, sauce, cabbage, sausage, and top with chopped green onion.