I’m a fan of potato leek soup and I have made it a few times with several variations but this iteration is my favorite so far. Potato leek soup with sausage is a different take on a classic dish. The addition of sweet Italian sausage takes the flavor of this soup to new heights.
Potatoes and leeks
Potatoes and leeks are a classic soup pairing made famous by the French soup, vichyssoise. My soup varies from a traditional vichyssoise in a number of ways, most notably the absence of cream and the addition of sweet Italian sausage. This soup is of a hearty weight without cream and since I am moving further away from eating dairy there was no need to add it. I choose not to puree all of the potatoes as I like to leave a few pieces to bite into.
This is a one-pot meal and who doesn’t love a recipe can be made without the use of multiple pots and pans? It’s easy to prepare and easy to clean up. The soup can be made ahead and quickly reheated for lunch or dinner the next day or two. Like a lot of soups and stews, this potato leek soup with sausage tastes better the next day when the flavors have really had a chance to meld together. I add a bit of Italian (flat-leaf) parsley when serving just for a bit of added freshness.
Potato leek soup with sausage
- Immersion blender
- 2 lbs Red skinned potatoes Chopped into medium pieces
- 3 Leeks Chopped, white and light green parts only
- 1/2 ib Sweet Italian sausage Without casing
- 1/4 cup Yellow onion Chopped
- 2 cloves Garlic
- 6 cups Vegetable broth
- 5 sprigs Thyme Fresh
- 1 sprig Rosemary Fresh
- 2 Bay leaves
- 1/2 cup Italian parsley Chopped
- 3 tbsp Extra virgin olive oil
- 1 tsp Sea salt
- Black pepper To taste
- In a dutch oven over medium heat add the sweet Italian sausage, break it up with a spoon, and allow it brown and cook.
- When the sausage is completely cooked remove it from the pot and set it aside in a separate bowl.
- Adjust the heat to low and add the extra virgin olive oil, onion, garlic, leeks, and sea salt. Stir and cook just until translucent. Do not allow to brown.
- Add the potatoes, broth, thyme, rosemary, and bay leaves and give a quick stir.
- Adjust the heat back to medium and allow to cook until the potatoes are fork-tender.
- Once the potatoes are done remove the pot from the heat and remove and discard the herb sprigs and bay leaves.
- Take out one-third of the potatoes and set them aside with the cooked sausage. Add the remainder of the soup to the Vitamix until the container is half full and blend until smooth. Continue with the blending process until all of the soup minus the one-third of removed potatoes have been pureed.
- Once the process is complete add the cooked sausage and the whole potato pieces back to the pot. Stir the soup and add freshly ground black pepper to taste.
- Spoon into soup bowls and top each bowl with a bit of fresh chopped parsley.
-To make this soup vegan simply leave out the sausage.
-Although I used red-skinned potatoes, Yukon gold would also work well.
-Spicy Italian sausage can also be used if you prefer it to the sweet version or you can use a combination of both.
Warm-up your winter nights with this delicious soup and let me know your thoughts. I’m sure your tastebuds and your tummy will be happy. Also, check out another fall and winter favorite, Roasted Butternut Squash Soup with Coconut Milk.
Happy cooking, happy eating 😊!