4 leeks, cleaned and chopped (white and pale green parts only)
1/4 cupall-purpose flour
8 cupschicken stock or low-sodium chicken broth
2 russet potatoes, peeled and diced
4 Aidells Portobello Mushroom Sausage links, cut into 1/4-inch slices
1 teaspoonfinely chopped fresh oregano
salt and freshly ground white pepper to taste
In a large sauce pan over medium heat, melt the butter. Add the carrots and celery and sauté until soft, about 5 minutes. Add the leeks and flour and cook, stirring, about 3 minutes. Add stock and bring to a boil, then reduce heat and simmer partially covered for 15 minutes.
Add potatoes, sausage, and oregano and simmer soup, partially covered, until potatoes are tender, 10 to 15 minutes. Season with salt and white pepper.