2 or 3 leeks,: chopped, including green and white part.
Beef or chicken broth to cover (about 2 cups)
1 lb mild Italian sausage
2 cups cooked pumpkin squash, pureed (can be substituted with 2 cups cooked potatos)
3 or 4 medium redskin potatos (can substitute with about 1/2 cups of instant potato flakes and 1/2 cup water).
A bunch of celery stalk, leafy part included (optional)
Swiss chard stalks (optional)
Kale or mustard greens (chopped)
2 cloves garlic
Salt and Pepper to taste (I use lots of pepper, just a little sea salt)
Chop all vegetables, put in large soup pot, cover with broth.
Bring to boil, then drop to simmer for about 30 to 45min, till leeks look thoroughly cooked.
Remove all vegetables from pot, transfer to a bowl.
Puree in a food processor.
Return to pot, continue to simmer.
Meanwhile in a separate pan, cook the sausage, chopping into bite size pieces and crumbles.
Add sausage to soup.
Chop and lightly sautee garlic in the pan the sausage was cooked in (use the sausage drippings or a little olive oil).
Add garlic, salt, and pepper to soup.
Cook for another 5 to 10 minutes.