Warm up with this super cozy and satisfying potato leek soup with Italian sausage.

potato leek and italian sausage soup in bowls with crusty bread

While I never cared for soup when I was young, I’m doing my best to make up for it now. And luckily, my kids aren’t following in my footsteps— they love soup!

Soup season has begun (hooray!) and we’re all welcoming it with open arms. When it’s rainy, snowy or chilly outside, few things are more warming than a bowl of soup. And this hearty soup packed with winter veggies like potatoes, carrots, and leeks with Italian sausage is just the thing! 

Not only is it flavorful, delicious, and filled with healthy ingredients, but like most soups it’s also easy to make. Add this potato, leek and sausage soup for your meal plan this week I know you’ll love it as much as we do!

potato leek and italian sausage soup in a pot

Table of Contents

Ingredients you’ll need

potato leek sausage soup ingredients

Make it your own

I love this recipe as written, but feel free to play around and customize it however you like. This soup very adaptable!

Variation suggestions: 

  • You can use sweet/mild or spicy Italian sausage, breakfast/country sausage, or even a sliced kielbasa sausage.
  • Add whatever veggies you already have or prefer. Sweet potatoes, butternut squash, broccoli or kale would also be delicious in this soup.
  • If you’re in the mood for something creamier, swap some of the broth for more cream or milk and add some parmesan cheese. 
  • This recipe calls for white wine, but you can easily leave it out.

Just be sure you have some crusty bread on the side for dunking, that part is non-negotiable.

How to make this potato, leek and sausage soup

  1. Brown the Italian sausage. Cook sausage in a large pot over medium high heat until cooked all the way through. Let it brown and caramelize before stirring, as those brown bits add big flavor. Transfer browned sausage to a paper-towel lined plate. browned Italian sausage
  2. Sauté the veggies. Add chopped leeks and carrots to the pan along with a little olive oil or butter and cook until slightly softened and lightly browned. Stir in minced garlic and cook for 1 minute more. cooking carrots and leeks
  3. Add broth, wine and cook potatoes. Add the chicken broth and wine to the pot, along with chopped potatoes, bay leaf, and salt and pepper. Bring to a boil and simmer until potatoes are tender. adding potatoes to soup
  4. Finish with cream and thyme. When potatoes are ready, stir in milk or heavy cream, return the sausage back to the pot and add thyme. adding Italian sausage to soup
  5. Keep warm until ready to serve. Serve immediately, or keep warm over low heat, stirring occasionally. Remove bay leaf before serving. 
close-up of potato leek and italian sausage soup in a pot

Slow cooker instructions

If you’d prefer to cook this soup in the slow cooker, you definitely can! I still recommend browning sausage and vegetables as it will produce the best flavor, but once you’ve done that, add all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are fork tender.

Serving suggestions

This soup is a complete meal-in-one, but if you’re interested in adding a side dish or garnish, here are a few suggestions:

  • Pick up a store-bought loaf of artisan or sourdough bread. 
  • Make a batch of easy biscuits or white dinner rolls.
  • Serve a salad on the side.
  • Top the soup with croutons, more fresh herbs, or a scoop of plain Greek yogurt for an added flair and flavor.

Get the recipe

This recipe was originally published December 2016.

potato leek and italian sausage soup in bowls with crusty bread
5 from 6 reviews

Potato Leek Soup with Italian Sausage

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Warm up with this super cozy and satisfying potato leek soup with Italian sausage.


  • 1 lb Italian sausage , spicy or mild
  • 1 tablespoon olive oil
  • 2 stalks leeks , white and light green parts only, chopped
  • 2 medium carrots , chopped
  • 2 garlic cloves , minced
  • 4-5 cups chicken or vegetable broth
  • 1 cup dry white wine , see Notes
  • 1 lb potatoes , chopped (3-4 medium)
  • 1 bay leaf
  • 2-3 sprigs fresh thyme , stems removed
  • Salt and pepper , to taste
  • ½ 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 minutes. Add garlic and cook for 1 minute more.
  • Add the broth, wine, 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!


  • Any dry (not sweet) white wine ,such as Sauvingnon Blanc or Pinot Grigio, will be fine in this recipe. If you prefer to not cook with wine, simply leave it out and increase broth to 5-6 cups.
  • Gold/Yukon potatoes are my favorite for this recipe because of their buttery flavor and creamy texture. If using russet potatoes, peel them before chopping.
  • I prefer the flavor of fresh thyme in this recipe, but 1 teaspoon of dried thyme can be used instead.
Calories: 435kcal, Carbohydrates: 27g, Protein: 15g, Fat: 27g, Saturated Fat: 9g, Cholesterol: 59mg, Sodium: 1227mg, Potassium: 760mg, Fiber: 4g, Sugar: 7g, Vitamin A: 5040IU, Vitamin C: 21mg, Calcium: 116mg, Iron: 5mg
Cuisine: American
Course: Soup
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

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