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1. Melt butter in a Dutch oven. Add leeks and celery and cook over medium heat, stirring frequently, 5 to 7 minutes. Add potatoes and broth; cover and simmer until potatoes are almost tender, about 10 minutes. Stir in corn, milk, cream, salt, and pepper, and nutmeg and cook until potatoes are very tender, about 10 minutes more.
2. Meanwhile, cook sausage in a large skillet over medium heat, stirring constantly, until edges brown. Stir sausage into soup just before serving. Makes 8 cups.