Stoltzfus Eats: Cabbage, Sausage, and Potato Soup

One of the ways in which we hope to use the blog is to provide you with recipes to give you inspiration you can take to your kitchens! We hope it gives you ideas of ways to use some of your favorite Stoltzfus Meats products. 

Since we’re still in prime soup season and there is not a lot that is more comforting than a warm bowl of soup on a cold, winter day, we’re going to start off with a recipe for Cabbage, Sausage, and Potato Soup, adapted from Gimme Some Oven.

This recipe for Cabbage, Sausage, and Potato Soup is hearty and delicious! It features our Stoltzfus Meats smoked sausage, which is a blend of beef, pork, and bacon smoked with natural hickory wood. Our smoked sausage is gluten free and has absolutely no fillers. In our opinion, it is the perfect addition to this soup and makes it taste just like a hug in a bowl.

What you’ll need for this recipe:

• 1 lb. Stoltzfus Meats smoked sausage, sliced
• 2 Tbsp. extra-virgin olive oil
• 3 medium carrots, peeled and diced
• 2 medium leeks, sliced into 1/8 inch rounds, white and pale green parts only
• 1-2 stalks celery, diced
• 1 small green cabbage, chopped
• 3 cloves garlic, minced
• 6-8 cups chicken or vegetable broth
• 1 lb. red potatoes, diced
• 1 Tbsp. Italian seasoning
• 1 fresh bay leaf (or 1/2 tsp. dried bay leaves)
• Salt and pepper, to taste

How to make Cabbage, Sausage, and Potato Soup:

First, you’ll want to start out by cutting up all the veggies and slicing the smoked sausage. This is somewhat time-consuming, but trust me, it’s totally worth it when you taste the end result! The veggies and the smoked sausage make this soup comforting and extremely hearty. Keep in mind, it’s going to look like a lot of cabbage, but don’t worry. The cabbage will wilt significantly as it cooks.

After the prep work is finished, heat a large stockpot over medium-high heat. Add the smoked sausage and cook for 5-6 minutes, stirring occasionally, until the sausage has browned slightly. Use a slotted spoon to remove the sausage from the pan, put it on a separate plate, and set aside.

Add olive oil to the stockpot, followed by the leeks, celery, and carrots. I like to add some salt and pepper at this point to gradually add in those flavors, but you can also wait until the end to season it to your liking. Sautee the vegetables for about 5 minutes, stirring occasionally.

Next, add the cabbage and garlic to the pot. Stirring occasionally, sauté for about 4 minutes.

After that, add the broth to the mixture, along with the potatoes, Italian seasoning, bay leaves, salt, and pepper. Stir well and bring to a simmer. Once simmering, reduce heat to medium-low, cover, and simmer for 15 minutes, allowing the potatoes to cook. After simmering, stir the smoked sausage back into the soup.

Now, all that’s left to do is ladle some into a big bowl and enjoy!