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 RecipePrint
Leek Potato Sausage Soup
A creamy, dairy-free potato soup with the mild flavor of leeks and the savoriness of sausage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Main Course, Soup
- Cuisine: American
- 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
- 1/2 teaspoon sea salt
- 1/4 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.
- Serving Size: About 1 1/2 cups of Leek Potato Sausage Soup
- Calories: 538
- Sugar: 4.8 g
- Sodium: 1310.9 mg
- Fat: 45.3 g
- Saturated Fat: 25.5 g
- Trans Fat: 0 g
- Carbohydrates: 24.8 g
- Fiber: 2.7 g
- Protein: 12 g
- Cholesterol: 42.9 mg
Keywords: leek and potato soup, leek potato sausage soup
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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.
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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 12, 2021.