Cabbage, Sausage and Potato Soup

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Ingredients

1 pound	-	kielbasa sausage, sliced into bite-sized pieces
2 Tbsp.	-	extra-virgin olive oil
3 medium	-	leeks, sliced into 1/8 inch rounds, white and pale green parts only.
2 medium	-	carrots, peeled and diced
1 stalk	-	celery, diced
1 small	-	green cabbage, chopped into bite-sized pieces
3 cloves	-	garlic, minced
6 cups	-	chicken or vegatable stock
1 pound	-	red potatoes, diced
1 Tbsp.	-	Italian seasoning, homemade or store-bought
1	-	bay leaf
	-	Kosher salt and freshly-cracked black pepper

Directions

• Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage it lightly browned. Use a slotted spoon to transfer the sausage to a separate plate, and set aside.
• Add the olive oil, leeks, carrots and celery to the pan, and stir to combine, Saute for 5 minutes, stirring occasionally. Then add the cabbage and garlic, and saute for 4 more minutes, stirring occasionally.
• Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to a medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender. Taste and season with a few generous pinches of salt and black pepper as needed. (Also depending on how seasoned your sausage is, feel free to stir in a extra few teaspoons of Italian seasoning if you think it needs some extra flavor.)
• Serve warm. Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.

* Feel free to use traditional kielbasa sausage, or any kind of smoked pork, chicken, turkey, or vegan sausage that you like. (Bratwurst also works!)