Potato Leek Soup with Italian Sausage
A perfect weeknight winter soup filled with Italian sausage, leeks, potatoes, and carrots.
We’ve reached that time of year when all I want to do is hunker down inside under layers of sweaters and blankets and sip on hot cocoa and hearty soups. Just a few weeks ago we were still enjoying a wonderfully mild and beautiful fall and then— bam— winter arrived.
And it’s cold out there!
I had to trade my flip flops in for my down jacket, and I just wasn’t ready.
Soup’s been on the menu almost nonstop and truth be told, I’m kind of okay with it. In my opinion comfort food is one of the few reasons to celebrate winter.
This hearty soup packed with winter veggies like potatoes, carrots, and leeks with some Italian sausage totally made my week. It’s delicious, easy, and very forgiving. I love this recipe as written, but feel free to play around and customize it however you like.
Use sweet or spicy sausage, whatever veggies you can find or prefer, and if you’re in the mood for something creamier swap some of the broth for more milk and add some cheese. Just be sure you have some crusty bread on the side for dunking, that part is non-negotiable.
Potato Leek Soup with Italian Sausage
- 1 lb Italian sausage , spicy or mild
- 1 tablespoon olive oil
- 1 lb leeks , white and light green parts only, chopped
- 2 medium carrots , chopped
- 2 garlic cloves , minced
- 1 cup dry white wine , see Notes
- 4-5 cups chicken or vegetable broth
- 1 lb yukon or gold potatoes , chopped
- 1 bay leaf
- 2-3 sprigs fresh thyme , stems removed
- Salt and pepper , to taste
- 1/2 cup milk or cream
- In a large pot brown sausage over medium high heat until cooked all the way through, about 8-10 minutes. Transfer sausage to a paper towel lined plate and set aside.
- Add olive oil, leeks, and carrots and season with salt and pepper. Cook over medium heat until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Add wine and bring to a boil. Simmer for 5 minutes until liquid is reduced by half.
- Add the broth, potatoes, bay leaf, thyme, and more salt and pepper. Bring to boil and cook until potatoes are fork tender, about 20 minutes. Return the sausage to the pot and stir in the milk or cream. Serve with crusty bread, or as desired.
- Store leftovers in the fridge for up to 5 days. The soup is even better the next day!
- I used a Sauvingnon Blanc. If you prefer to not cook with wine, omit Step 3 and increase broth to 5-6 cups.
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19 Comments on “Potato Leek Soup with Italian Sausage”
I could eat soup 24/7 almost all the time, but especially now that it’s so cold! This soup looks so hearty and has so many ingredients that I love…it’s the perfect comfort food!
Definitely wine. Or beer, since we always have some in the fridge. Me too on the soup–always an easy dinner!
Oooh, beer would be wonderful in this soup too. Thanks Letty!
We’re still enjoying a mild winter here, but I’ve definitely broken out the blankets and soup! I love how hearty this soup is! I used to hate soup because I felt it wasn’t very filling but this soup has so many great ingredients in it and is very meal worthy!
I used to be the same way! Now I just think my former self was crazy. Soup is the best winter meal! Thanks for the comment, Izzy. 🙂
I’m all about soup these days. We’ve had a similar weather thing going on here. It had been pretty nice and then like 3 days ago – BAM – it got cold and we had our first snow. I wasn’t emotionally ready for that. Lol. I definitely need this hearty soup!
I love potato and leek soup!! Why have I never thought to add sausage?!!! Love it
Soup is the BEST this time of year! I know what you mean about the weather! We traveled for 2 weeks for Thanksgiving and when we came back it was like winter had hit with fury! I love it though…it means Christmas is here! 😉
This looks so yummy and cozy! And I love that it’s sort of a template for all sorts of delicious winter soups. I bet sweet potatoes would be super great thrown in there – especially with some spicy sausage!
Love the idea of adding sweet potato! Thanks Hannah! 🙂
As usual, you knocked it out of the park with this one! So delicious and perfect for the cold weather we’re getting in SLC. 😉 Thanks Annalise!!
This soup is delicious! I’ve made potato leek soup before but the addition of the Italian sausage and more veggies really makes it a hit. Thank you!
I made this soup tonight and it was fantastic. Because of the quarantine, I wasn’t able to get my favorite brand of chicken broth so I added a bouillon cube to give more chicken flavor. Otherwise it was perfect and I will make it again.
Just must this. So good. Didn’t have Yukon but we did have red potatoes on hand. Wanted something a bit thicker so we blended most of the potatoes and some broth. Will make this dozens of times I can be sure.
I love the idea of blending some potatoes with broth to make it creamier, BRILLIANT! I’m going to try that next time. Thanks for the feedback, and I’m happy to hear you enjoyed this recipe.
So Deliciously Warming.
Love this soup. Nice change with the carrots and Italian sausage added to Potato leek soup. I also added kale because I wanted color and I had a few leaves left over.
This soup is delicious! I added a little celery, because why not? Also, do yourself a favor and put half of it in a blender before you add the sausage…it makes it delectably creamy!
Thanks for the feedback, Jordyn! Love the suggestions.