Potato and leek soup with venison sausages

I’m still using up my leeks from the garden, which, to be honest, I had forgotten were there!

I made this with home-made venison sausages, but pork would work just as well.

Serves 2


  • 3 potatoes
  • 3 leeks
  • 1/2 bottle of cider
  • 50g butter
  • 2 bay leaves
  • 1 stock cube
  • 1 can of cannellini beans
  • Olive oil
  • 4 venison sausages
  • Salt and pepper


Trim and slice the leeks and place them in a large saucepan. Peel and chop 2 of the potatoes and add them to the pan. Add the butter, stock cube and bay leaves.

Cover with water and add the cider. Bring to a boil and simmer for about 15 minutes.

Meanwhile peel the third potato and cut into small cubes. Stick it into a small pan and cover with water. Boil for 5-10 minutes until soft, but not falling apart. Drain and leave to steam.

Heat a little oil in a frying pan and cook the sausages.

Remove the bay leaves from the pan with the leeks and blitz with a handblender. Drain the beans and stir into the soup. Season with salt and pepper.

Return to a low heat and cook for a further 5 minutes, to heat the beans.

When the sausages are cooked, remove from the pan. Add the potatoes to the hot sausage oil and fry, tossing occasionally until golden on all sides.

Divide the soup between 2 bowls, add the fried potatoes, and sausages and serve immediately.

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