Potato Leek Sausage Soup
Potato Leek Sausage Soup is hearty and full of flavor. Savory sausage, potatoes and buttery leeks are cooked in a creamy broth. Leave out the sausage for a delicious meatless version.
Servings: 6
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
Serving: 1.5cups | Calories: 537kcal | Carbohydrates: 21g | Protein: 16g | Fat: 44g | Saturated Fat: 22g | Sodium: 770mg | Fiber: 2g | Sugar: 4g
