Barham Family Farm Jalapeño & Cheese Brat, Leek and Roasted Potato Soup
September 28, 2023 • 0 comments
This is a simple soup that is highly adjustable, based on what you have in your pantry!
You could use any brat, but we used our kielbasa. You could use white beans but we had garbanzos on hand. Don't like kale, try spinach or cabbage. But we gotta say the leeks are a MUST!
If you have leftover roasted potatoes, that's where a lot of the flavor will come from. If you're adding potatoes to cook in the broth, then try a past or rice, just be sure to season well.
- Prep Time:
- Cook Time:
- Servings: 6-8
Ingredients
Directions
Makes 8 servings
3 tablespoons butter
2 large leeks, well washed to remove any dirt in the layers and sliced
1 package of Barham Family Farm Jalapeños & Cheese Brats, sliced
1 (32-ounce) chicken bone broth
4 cups chopped kale
1 cup canned garbanzo beans, rinsed and drained
1 pound roasted potatoes dressed in olive oil and your favorite barbecue rub and herbs
In a 4-quart Dutch oven, melt the butter. Add leeks and cook with the lid on over medium heat for 5 minutes, or until the leeks are softened. Add bone broth, kielbasa and kale and cook over medium heat for another 4-5 minutes. Add garbanzo beans and potatoes and heat until warmed through.
