1. In a large saucepan, melt the butter over medium heat. 2. Cook the leeks, carrots and celery until softened but not browned. 3. Add the flour and cook for 2 minutes, stirring constantly. 4. Blend in the chicken stock. 5. Add the potatoes and bring to a boil. 6. Reduce the heat and simmer for 15 minutes until the vegetables are tender. 7. Add the sausage, salt, marjoram and pepper to taste. 8. Simmer for 10 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
