Finger Licking Leek Soup with Sausage and Barley
Warm, hearty, and irresistibly comforting, Finger Licking Leek Soup with Sausage and Barley is the ultimate bowl of nourishment perfect for chilly evenings or a satisfying lunch. This recipe combines the delicate sweetness of leeks, the savory depth of browned sausage, and the nutty chewiness of pearl barley, all simmered together in a fragrant broth infused with fresh thyme and bay leaves. A splash of optional heavy cream adds a velvety richness, while a garnish of fresh parsley brightens the dish for a restaurant-worthy finish. Quick to prepare and packed with wholesome ingredients, this one-pot wonder is a cozy meal that pairs beautifully with crusty bread for an easy, soul-warming experience. Search no further for the ideal savory soup recipe to delight your taste buds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 medium leeks (white and light green parts only)
- 2 medium carrots
- 2 celery stalks
- 3 garlic cloves
- 12 ounces ground sausage (mild or spicy, depending on preference)
- 0.75 cup pearl barley
- 6 cups chicken broth (low-sodium)
- 2 bay leaves
- 3 fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream (optional)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Begin by preparing the leeks. Trim the roots and dark green tops, then slice the white and light green parts into half-moons. Rinse thoroughly under cold running water to remove any grit. Set aside.
Finely chop the carrots and celery, and mince the garlic cloves.
In a large soup pot or Dutch oven, heat the olive oil and butter over medium heat until the butter is melted and starts to foam.
Add the leeks, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes, or until the vegetables are softened but not browned.
Push the vegetables to one side of the pot and add the ground sausage. Cook, breaking up the sausage with a wooden spoon, until browned and fully cooked, about 6 minutes.
Stir the minced garlic into the pot and cook for an additional minute until fragrant.
Add the pearl barley and stir to combine with the sausage and vegetables. Cook for 2-3 minutes, allowing the barley to toast slightly.
Pour in the chicken broth, and add the bay leaves, thyme sprigs, salt, and black pepper. Stir well to combine.
Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the barley is tender.
Remove the bay leaves and thyme sprigs. If using, stir in the heavy cream to add richness to the soup.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread for an irresistible meal.
Nutrition Facts
Calories |
2563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.4 g | 233% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 5733 mg | 249% | |
| Total Carbohydrate | 150.0 g | 55% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 15.1 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2164 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
