1 pound kielbasa sausage, sliced into bite-sized pieces

2 tablespoons extra-virgin olive oil

3 medium leeks, sliced into ⅛ inch rounds, white and pale green parts only

2 medium carrots, peeled and diced

1 stalk celery, diced

1 small green cabbage, chopped into bite-sized pieces

3 cloves garlic, minced

6 cups chicken or vegetable stock

1 pound red potatoes, diced

1 tablespoon Italian seasoning, homemade or store-bought

1 bay leaf

Kosher salt and freshly-cracked black pepper

Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned. Use a slotted spoon to transfer the sausage to a separate plate, and set aside.

Add the olive oil, leeks, carrots and celery to the pan, and stir to combine. Sauté for 5 minutes, stirring occasionally. Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.

Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender.

Remove and discard the bay leaf. Taste and season with a few generous pinches of salt and black pepper as needed.

Serve warm.

adapted from gimme some oven