Potee aux Poireaux

Ingredients

Olive oil

2 tablespoons

Leeks

3, sliced

Potatoes

4, diced

Smoked sausage

1 pound, sliced

Carrots

2, sliced

Cabbage

1/2 head, chopped

Chicken broth

6 cups

Bay leaf

1

Salt

to taste

Black pepper

to taste

Fresh parsley

for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the sliced leeks to the pot and sauté until softened, about 5 minutes.
3. Stir in the diced potatoes and sliced smoked sausage, allowing the sausage to brown slightly.
4. Pour in the chicken broth and add the sliced carrots, chopped cabbage, bay leaf, salt, and pepper.
5. Bring the mixture to a vigorous boil, then reduce the heat and let it simmer uncovered for about 45 minutes, or until the potatoes are tender and the flavors meld together.
6. Once cooked, remove the bay leaf and taste for seasoning, adjusting salt and pepper as needed.
7. Serve hot, garnished with fresh parsley for a burst of color and freshness.