Leek Potato Sausage Soup is a hearty, tasty soup that is especially good in cooler weather. You can make it a bit spicy with hot Italian sausages or milder if you use sweet Italian sausages. Either way, yum!
Leek Potato Sausage Soup makes a savory meal.
I love soup, especially hearty soup. This Leek Potato Sausage Soup makes an excellent lunch or supper meal. I made this recipe on one of those crisp, fall days that simply beg for soup. Sometimes I use sweet Italian sausage in the recipe, but this time I was delighted when I saw hot Italian sausages in my freezer. It was even better.
Don loves creamy potato soup. I do, too, but since I cannot eat dairy because it makes my joints hurt, I substitute coconut milk. Don doesn’t know the difference and he’s a happy guy. The potatoes make it thick without adding any flour or gluten, so it fits a gluten free diet, too. And wow. This soup is good.
What You Need
You will need a knife, cutting board, measuring cups and spoons, and a soup pot or Dutch oven. Simple. This time of year, a good pot for making soup is essential. Don’t skimp on your kitchen tools. Get the kind that last.
Leek Potato Sausage Soup Recipe
Leek Potato Sausage Soup
- 2 tablespoons olive oil
- 2 leeks (tender white parts only)
- 2 Italian sausages (hot or sweet)
- 4 medium potatoes (peeled and diced, about 2 cups)
- 4 cups vegetable broth
- 1 13.5 ounce can coconut milk
- ½ teaspoon sea salt
- ¼ teaspoon thyme leaves
- 1 teaspoon basil leaves (or 1 tablespoon fresh, chopped)
- 1 tablespoon cooking sherry
- Slice the sausages into bite-sized pieces, removing and discarding the skin.
- Set aside.
Slice the leeks in 1/8 inch strips, wash thoroughly inside and out, and then dice.
- Heat the oil until hot in a Dutch oven. Add and cook the leeks for a minute or two over medium heat.
- Add the sausage pieces to the pot and cook until done.
Add the vegetable broth and potatoes, and cook until the potatoes are tender, about 12 minutes.
Add the salt, thyme, basil, and coconut milk. Stir.
- Heat over medium heat for about 5 minutes.
- Stir in the sherry and heat for another 30 seconds to a minute.
You can reduce the sodium in this recipe by using unsalted homemade vegetable broth, which is what I use, but the nutrition label-maker will not allow me to include homemade broth.
Affiliate Disclosure: This website may contain affiliate marketing links, which means we may get paid commission on sales of those products or services we write about, including Amazon. Editorial content is not influenced by advertisers or affiliate partnerships. This disclosure is provided in accordance with the Federal Trade Commission’s 16 CFR § 255.5: Guides Concerning the Use of Endorsements and Testimonials in Advertising.
Recipe Nutrition Information
This recipe is GF, DF, NF (contains coconut), SF, EF, CF (use sea salt)*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
You May Also Like These Recipes From Recipe Idea Shop
- Onion Potato Soup with Dumplings
- Mexican Chicken Soup
- Mulligatawny Chicken Soup
- Mental Lentil Soup
- French Onion Soup
- Leek Potato Soup
SUBSCRIBE FOR MORE RECIPES YOU LOVE & FREE GIFTS
Trust me, you’re gonna love our recipes. Up your recipe repertoire. Add this recipe to your collection. But don’t stop there…subscribe to our email newsletter and get a free cookbook and a printable grocery shopping list.
RATE, PIN & SHARE!
Please Rate our recipes, and Pin and Share them on social media. Comments are welcome, too!
GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop Oct. 10, 2013 and updated October 25, 2020.