Clean the leeks and set them aside to dry. Slice into 1/2 inch thick pieces.
In the bottom of a heavy stockpot, heat the olive oil over medium high heat. Split the sausage in half lengthwise, then slice into half rounds, about 1/4 inch thick. Cook until meat is lightly browned. Add the onion, celery and carrots and cook until softened. Add the leeks and garlic and cook until the leeks are soft.
Add the chicken stock and turn burner up to high. Add the potatoes, cabbage, salt, pepper and bay leaf; bring to a boil. Reduce heat, cover and simmer on low for at least 30 minutes. Add a splash of the vinegar and stir in the thyme; taste and adjust seasonings. Serve.
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|Serving Size: 1 Recipe (13083g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 5944 (48%)|
|Amt Per Serving||% DV|
|Total Fat 660.4g||881 %|
|Saturated Fat 383.3g||1916 %|
|Monounsaturated Fat 213.2g|
|Polyunsanturated Fat 28.8g|
|Cholesterol 2453.8mg||755 %|
|Sodium 14211.9mg||490 %|
|Potassium 29853.5mg||786 %|
|Total Carbohydrate 1008.5g||297 %|
|Dietary Fiber 17g||68 %|
|Sugars, other 991.5g|
|Protein 656.1g||937 %|
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Calories per serving: 12492
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