Rustic Potato Leek Soup w Sausage

7 oz smoked sausage, cut into 1/4" thick slices
3 T unsalted butter
4 lbs leeks, trimmed, chopped and thoroughly rinsed
2 lbs red potatoes, scrubbed and cut into 3/4" cubes
4 c low sodium chicken stock
salt and pepper to taste

You can use any favorite sausage--Kielbasa, Andouille (for a spicy version), etc.

Saute sausage in dutch oven over med-high heat until well browned. Remove to paper towel lined plate and set aside. Add butter, leeks and potatoes to pot and cook until leeks begin to soften, about 5 minutes. Add chicken stock, bring to a boil, reduce heat to med-low and simmer until vegetables are soft, about 15 minutes. Transfer 1.5 cups of soup to blender and puree; return to pot. Return sausage to pot, stir, add salt and pepper to taste.

Serving Size: Makes 8 1-cup servings