Smoked Sausage, Cabbage and Potato Soup

1 package of Hillshire Farms Smoked Sausage, cut into slices, or chunks

2 Tb. olive oil

3 leeks, slice the white and light green parts only, discard the rest

3 carrots, peeled and diced

3 cloves of garlic, minced

1 small green cabbage, remove outer leaves and discard those, chop the rest into bite sized pieces

7 cups of chicken stock

5 medium red skinned potatoes, washed and diced

1 1/2 Tb. Italian seasoning

2 bay leaves

2 tsp. kosher salt

1 tsp. fresh cracked black pepper

In a large dutch oven, add smoked sausage and cook over medium high heat until browned. Transfer cooked sausage to a paper towel. Add olive oil, leeks, carrots, and garlic and saute for approximately 5 minutes. Add the cabbage and saute for an additional 5 minutes until cabbage starts to wilt, stirring occasionally. Add the chicken stock, potatoes, Italian seasoning, bay leaves, cooked sausage and salt and pepper. Reduce the heat and simmer for 20-30 minutes. Add salt and pepper to taste. Leftovers will keep for several days in the refrigerator or freeze for up to 3 months.