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Potato Leek Sausage Soup is a delicious, comforting soup made with potatoes, leeks, savory sausage, and a creamy broth. It’s a hearty meal that’s ready in about 45 minutes!
Why You’ll Love This Soup
- It’s a tasty, comforting potato soup that’s easy to make.
- The sausage makes this soup hearty enough for a meal, but you can also leave it out.
- The potatoes are mashed right in the pot, so there’s no blender needed.
Potato and Leek Soup Ingredients
You only need a handful of simple ingredients to make this creamy potato leek soup recipe.
Sausage, Leeks, Onion, Garlic, Potatoes, Butter, Pepper, Salt, Chicken Broth, Heavy Cream, Chives or Green Onions
Leeks
- Leeks have a mild onion flavor that becomes sweet and buttery as they cook.
- For this recipe, use mostly the white and light green portions.
Leeks can hide quite a bit of dirt between their layers, so I find it easiest to chop them first and then rinse them well in a strainer.
Potatoes
- I like gold potatoes best in this soup. Their creamy texture works really well, and there’s no need to peel them.
- Cut the potatoes into approximately 1/2-inch cubes so they cook evenly and become tender in about 10 to 15 minutes.
- You can use another variety of potato if that’s what you have. If using russet potatoes, I recommend peeling them first.
Sausage
- I use breakfast sausage because its seasoning gives the soup lots of flavor without needing many additional spices.
- You can use your favorite ground sausage, or leave it out.
Heavy Cream
- Heavy cream gives the soup a rich, smooth finish.
- For a slightly lighter soup, you can substitute half-and-half.
How to Make Potato Leek Soup with Sausage
This is an easy homemade soup that comes together quickly.
Prepare the vegetables. Be sure to rinse the leeks after chopping them to remove any dirt trapped between the layers.
Brown the sausage and remove it from the pot. Sauté the leeks and onion in butter.
Add the garlic, black pepper, potatoes, and broth. Simmer until the potatoes are very tender.
Mash the potatoes, then stir in the sausage and heavy cream. Garnish and serve.
More of My Delicious Soups
Homemade Creamy Vegetable Soup
Crockpot Lasagna Soup
Instant Pot Chicken Noodle Soup
Slow Cooker Corn Chowder
If you make this delicious Potato Leek Sausage Soup recipe, let me know! Just leave a comment below with a star rating. I’d love to hear from you!
Potato Leek Sausage Soup
Equipment
- 5 or 6-quart Dutch Oven with lid
Ingredients
- 1 pound Ground Sausage such as breakfast sausage, optional
- 1 ½ cups Chopped Leeks about 2 leeks, mostly white & light green parts, rinsed well after chopping
- 1 pound Gold Potatoes cut into ½-inch cubes, about 2 cups
- 1 small Sweet or Yellow Onion diced
- ¼ cup Butter
- 1 large Clove Garlic pressed or minced
- ¼ teaspoon Salt only if not using sausage
- ½ teaspoon Black Pepper
- 4 cups Low-Sodium Chicken Broth
To Finish
- 1 cup Heavy Cream
For Garnish
- Chopped Fresh Chives or Green Onions
- Sour Cream optional, for serving
Instructions
- Cook the sausage. If using sausage, add it to a Dutch oven or heavy-bottomed soup pot over medium heat. Cook until browned and cooked through, breaking it up as it cooks. Drain off any excess fat, transfer the sausage to a bowl, and set aside.
- Cook the leeks and onion. Add the butter, onion, and leeks to the same pot. Cook for about 10 minutes, stirring occasionally, until very soft. Covering the pot and reducing the heat to medium-low can help them soften more quickly. Continue stirring occasionally so they cook evenly.
- Add the garlic and seasonings. Add the garlic and cook, stirring frequently, for 1 minute. Stir in the salt, if not using sausage, and the black pepper.
- Cook the potatoes. Add the potatoes and chicken broth. Stir, increase the heat to medium-high, and partially cover the pot. Bring to a simmer, then reduce the heat as needed to maintain a gentle simmer. Cook for 10–15 minutes, or until the potatoes are very tender and easily pierced with a fork.
- Mash the potatoes. Use a potato masher to mash the potatoes directly in the pot until the soup reaches your desired consistency. Leave some pieces of potato for texture, if you like.
- Finish the soup. Stir in the heavy cream and the reserved cooked sausage, if using. Heat through gently.
- Taste and serve. Taste and adjust the salt, if needed. Garnish with chopped chives or green onions. A dollop of sour cream is also delicious on top.
- Serve with crusty bread or crispy croutons.
Notes
- Potatoes: Peel russet potatoes if using them.
- Cream: Half-and-half may be used in place of heavy cream.
- Sausage: Optional. If omitted, add the 1/4 teaspoon salt and adjust to taste.
(For a vegetarian version, omit the sausage and use vegetable broth in place of chicken broth.) - Leeks: Chop first, then rinse very well to remove any dirt between the layers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
