Potato Leek Soup with Crispy Kielbasa

In the winter, I crave comfort foods such as soup, stews and bread. It’s hard to eat light when you want something hearty. Even though this soup isn’t low calorie diet food, there are no heavy creams or butter involved. It contains “good for you” ingredients such as olive oil and leeks. I put my own spin on the soup by crisping up some turkey kielbasa and topping it with these delightful nuggets. This also made my meat loving husband very happy. I am not sure if Julia Child would approve of potato soup without cream or butter but I know my butt and waist line did.

Potato Leek Soup with Crispy Kielbasa

3 TBS olive oil, divided
2 leeks, thinly sliced (the white and tender green part only)
1 tsp dried thyme
4 cups chicken broth
2 cups water
3 cups peeled and chopped russet potatoes
8 ounces kielbasa (I used turkey)
salt and pepper to taste

In a large sauce pan, heat 1 1/2 TBS olive oil on high. Saute leeks until they are very wilted. Add thyme, chicken broth, water and potatoes. Bring pot to a simmer and reduce heat to low. Simmer for 25 minutes or until veggies are soft. While soup is simmering , heat the remaining olive oil in a frying pan. Add the kielbasa and cook until crispy and golden. Keep warm and place on a paper towel lined dish. After soup has simmered for 25 minutes, use a hand blender and puree until smooth. Add salt and pepper to taste. Serve with pieces of kielbasa garnished on top.