Cabbage, potato, and sausage soup recipe

From the time I was 10 until I left for college, I never had to go outside or check the weather to know that it was fall.  As soon as the cooler temperatures arrived, my dog, Rascal, would run around and bounce all over the place.  It was great entertainment, but unfortunately I haven't been home during fall in a long time (although I have a feeling that she's not as crazy as she once was, given that she's 15 now).  But, I can relate.  There's something about the crisp air and beautiful colors that slaps a silly grin on my face and gives me an extra boost of energy.  I don't usually get to the point where I'm running around in circles, but it's tempting sometimes!

However, I fear what follows falls.  It's already getting colder than I like, and I have to keep reminding myself that this will be my last winter here.  We had our first freeze on Wednesday night, and since then all I want to eat is bowl after bowl of soups, stews, and chilis.  I thought it was only natural to make a soup from the cabbage and potatoes out of my CSA share.

This might be my new favorite soup.  It was delicious the first time, and got better and better over the next few days.  It warmed me up and fills me up, which are my two most important soup characteristics.  My sausage is fairly spicy, so it provided a lot of flavor for the soup.  If you use a milder sausage (or no meat), you might want to season it a bit more.  This will definitely be making an appearance for St. Patrick's Day, but I'm not sure that I can wait that long to have more.  I'm seriously considering making it again this week.

Cabbage, potato, and sausage soup (adapted from Karina's Kitchen)
(Printable version)

6 oz. spicy sausage, sliced thinly
3 leeks, sliced thinly
4 garlic cloves, minced
1 small head of cabbage, chopped
12 small red potatoes, cut into small chunks
2 carrots, peeled and chopped
5 cups chicken broth
salt and pepper to taste

Brown the sausage over medium heat in a large pot.  Add the leeks and cook until they soften (about 3 min).  Add the garlic and cabbage and continue to cook until the cabbage begins to get tender (about 7 min), stirring occasionally.  Add the remaining ingredients, bring to a boil, reduce heat, and let simmer for 45 min (or until the potatoes and carrots are very tender).  Serves 4.