Potato Leek Soup with Sausage

As the nights get cooler and we all settle in for Fall – soups always come to my mind. I love a creamy and simple soup that I can make on a weeknight. My recipe for Potato Leek Soup with Sausage fits the bill every time. You get a full flavored soup in less than an hour.

Potato Leek Soup with Sausage

I love to use Chicken Sausages – they are a healthier version of sausage, they cook quickly and they come in wide variety of flavors. Its also fairly easy to find organic versions to make sure you aren’t getting a whole bunch of fillers instead of chicken! I really love the Open Nature brand, but I think that might be regional.

Potato Leek Soup with Sausage

This soup recipe is one of the favorites from my cookbook – Homemade on a Weeknight: A Family Cookbook. If you don’t have a copy yet – maybe you need one? This recipe mentions the use of an immersion blender. I am in love with mine – it makes everything so creamy and it does it so fast. I have this one. If you don’t have one – no worries! You can use a regular blender – just make sure to leave the lid off and cover with a towel because hot liquids can pop the top!

I usually serve this soup either with some nice fresh crusty bread that I warmed up in the oven or with a crispy quick green salad. You could also just make the soup and serve it along side a baked chicken breast, or a juicy pork tenderloin.

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Potato Leek Soup with Sausage

A simple, creamy, warming soup makes a perfect fall weeknight dinner
Course Main Course
Cuisine American
Keyword potato leek soup, Sausage, soup, soup recipes
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6

Equipment

  • Immersion Blender

Ingredients

  • 1 lb Chicken Sausage cut in 1-inch pieces
  • 2 tbsp Avocado Oil
  • ¼ cup Butter
  • 3 Garlic Cloves minced
  • 3-4 Leeks cut in ½-inch slices
  • 2 qt Chicken Broth
  • 1 lb Yellow Potatoes peeled, cut in 1-in cubes
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • 1 tsp Rosemary
  • 1 tsp Thyme
  • 1 tsp Parsley
  • 1 cup Heavy Cream

Instructions

  • Prepare all of the ingredients.
  • In a large pot over medium-high heat, melt butter and add garlic and leeks. Cook for 10 minutes, stirring regularly. Add chicken broth, potatoes, and seasoning. Bring to a boil, cover and reduce heat to medium. Let cook for 20 minutes.
  • In a saute pan over medium high heat, add oil. Saute sausage until just browned and warmed through.
  • Remove soup from the heat. Using an immersion blender, blend the soup to a smooth consistency. Stir in heavy cream. Return to medium heat for 5 minutes.
  • In a shallow soup bowl, ladle soup into center. Place cooked sausage in center of bowl and garnish with parsley, if desired

If you are looking for more recipes for meals in a bowl – check out my Soups, Salads & Bowls Section of my cookbook!

Published by Estelle Forrest

I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. I have lived in the Pacific Northwest for most of my adult life and plan to stay forever – while traveling a lot. I am currently running a General Contracting business with my husband out of our home. Between us we have 6 kids in our blended family, 4 of which live with us full-time. We are a highly active family during the week – sports, bands, dance classes – as well as on the weekend – camping, hiking, car shows, and concerts. We like to go go go, but when it comes to dinnertime, we mostly like to dine-in! I love to create things with my hands and have probably tried almost every craft out there at least once or twice. Cooking is a huge part of my life. No matter what anyone says – you can taste the difference in the food if it was made with love. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me, but to the people I care about.

3 thoughts on “Potato Leek Soup with Sausage

  1. Life Diet Health – Sunny Suffolk, UK – Hello! I’m Laurena, a Health & Nutrition Life Coach and teacher living in England with my husband and teenage son. Previously I have worked as head chef both in a small local café, at the main restaurant at a major port and everything inbetween including bespoke dinner parties and on-site catering for films and events. <!--more continue reading--> When I began to suffer from several chronic illnesses, I changed my whole lifestyle and now eat a wholefood plant-based diet, mainly gluten and refined sugar-free with minimal processed foods! As I love cooking & baking I have reinvented, tweaked or created from scratch delicious recipes which match my wholefoods free-from lifestyle. I hope you will enjoy what you find!
    Life Diet Health says:

    What a delicious sounding soup Estelle! I love your tip about the teatowel (I wish I’d read that ages ago)! Thanks for sharing at Fiesta Friday.

  2. marilyn1998 – United States – Marilyn is the owner, writer, and most times photographer at Marilyn's Treats. She loves to learn new things and is always improving her recipes, blog designs and articles. If you need guidance she is there to help but is the first to remind you most everything she does is an adventure in trial and error. Come visit in her office/kitchen and see what trouble she is brewing up now!
    marilyn1998 says:

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    Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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  3. Your Potato Leek Soup with Sausage will be a delicious soup! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday,501!
    Miz Helen

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