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 (not sweet) 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.
Have you tried this recipe?
TOP TOOLS FOR THIS RECIPE
Some of my blogging friends and I are taking on the challenge to eat seasonally. Check out Vintage Mixer’s guide to what’s in season this month and join us, won’t you?
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