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Potato Leek Soup with Sausage

Potato Leek Soup with Sausage

A simple, creamy, warming soup makes a perfect fall weeknight dinner
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Prep Time 10 mins
Cook Time 40 mins
Course Main Course
Cuisine American
Servings 6


  • Immersion Blender


  • 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


  • 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
Keyword potato leek soup, Sausage, soup, soup recipes
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