Slice the sausages into bite-sized pieces, removing and discarding the skin.
Set aside.
Slice the leeks in ⅛ 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.
Notes
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.