Papet Vaudois (Leek and Potato Stew with Sausage)

Ingredients

• 3 large Leeks, thinly sliced
• about 680 g Potatoes, peeled and diced
• 4 cups Vegetable broth
• about 450 g Smoked sausage (e.g., Saucisson Vaudois)
• 2 none Thyme sprigs
• 1 none Bay leaf
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 3 large leeks, thinly sliced, and the about 680 g potatoes, peeled and diced, into a large, heavy-bottomed pot.
2. 2Pour in the 4 cups of vegetable broth, ensuring the leeks and potatoes are mostly submerged.
3. 3Add the 2 thyme sprigs and the 1 bay leaf to the pot.
4. 4Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 30 to 40 minutes, or until the potatoes are easily pierced with a fork and have started to break down, thickening the broth.
5. 5Add the about 450 g smoked sausage to the pot. Continue to simmer, covered, for another 15 minutes, or until the sausage is heated through. The sausage should feel firm when pressed.
6. 6Carefully remove and discard the 2 thyme sprigs and the 1 bay leaf from the pot.
7. 7Stir in the 0.5 tsp salt and the 0.25 tsp black pepper. Taste the broth and add a little more salt or pepper if desired.
8. 8Ladle the Papet Vaudois into bowls and serve hot.

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