Potato and Leek Soup with Sausage. Growing up in Kansas, we were poor. But Mom would figure out ways to stretch her dollar to feed a family of five, and one way was with soup. Chicken soup, dumplings, galushkies, vegetable beef . . . and good old potato! Potato soup has a million variations, of course, simply because it’s so versatile that you can add just about anything and it will become a hearty, satisfying meal.
Potato and Leek Soup with Sausage – With Your Own Cheese Sauce
This Potato and Leek Soup with Sausage recipe has been adapted from Mom’s with the substitution of leeks for onions, and the addition of sausage. I’m quite certain that if she’d been able to afford it, she’d have done the same. I also got rid of the processed cheese soup and went with a simple cheese sauce. It’s simple to make, has no artificial ingredients or preservatives, and you can whip it up in less time than it takes for the vegetables to simmer.
Working With Leeks
Leeks are a deceptively delicate root vegetable. At first glance, they look like a large green or spring onion, but don’t let that fool you. They can be a delicious addition if prepped properly.
Choose smaller leeks, rather than the monstrous ones you see sometimes. They have a tendency to be fibrous and tough, so the younger they are, the better.
Unlike spring onions, the green part is simply too tough to eat, so make sure you trim off any green bits along with the root end.
Be sure to clean your leeks properly. They are notorious for containing sand. Check out this video on how to properly prepare your leeks:
If you want a stronger onion flavor, just substitute a large yellow onion or two. Also, when prepping the celery, I use the entire heart of the celery stalk, including the leaves. When you get down to the very inner pieces that are small and yellow in color, just chop them up in their entirety. They lend a lot of flavor and color to the soup.
One of the critical ingredients is allspice. I find the whole berries add a depth of flavor to this dish that you just can’t get any other way.Â
Potato and Leek Soup with Sausage
Ingredients
- 1 lb Ground Sausage Not Maple! But any variety will work
- 3 lbs Red Potatoes Peeled and diced
- 6 stalks Celery Sliced
- 2 med Leeks Chopped. See instructions for prepping leeks.
- 1 med Turnip Peeled and diced
- 5 cups Milk
- 1 cup Cream Or just another cup of milk
- 1/2 tsp Thyme
- 1/2 tsp Rosemary
- 2 whole Allspice
- 2 whole Bay Leaf
- 1 dash Red Pepper flakes or Tabasco If you like it spicier, beef up the pepper flakes.
- Salt and Pepper to taste Hold off until after you add the cheese sauce.
Cheese Sauce
- 3 tbsp Butter
- 3 tbsp Flour
- 2 cups Milk
- 8 oz Grated Cheese Your choice. I used a mild cheddar.
- Salt and Pepper to taste
Instructions
- Chop or dice potatoes, celery, turnip and leeks. See here on how to prepare your leeks. I peel my turnips before cooking – I find the skin can be a bit bitter like a carrot. Peeled, they just have a simple peppery taste, while maintaining a nice firm texture.
- Put the chopped potatoes, celery and turnip into a stock pot and add just enough water to cover – about 2 cups. Simmer veggies to al dente. Don’t get them too mushy.
- Brown the sausage in a skillet with the thyme and rosemary. Drain off excess fat, but leave a bit to saute the onions. Add the chopped leeks and saute until translucent. Add to the veggie pot.
- Add the milk and cream (optional). Add the allspice and bay leaf. Bring to a very low simmer. Add the cheese sauce (below) and stir. Season with red pepper flakes or tabasco, and finally the salt and pepper to taste (I usually add about a tsp of salt, but it really depends on the cheese you choose.)
Cheese Sauce
- In the hot skillet, melt your butter under medium/high heat. When it’s hot, whisk in the flour and cook for about 2 or 3 minutes, until it’s just browned and smells nutty.
- Turn off heat and slowly whisk in the milk (it will steam and bubble). Stirring constantly, return to a low heat to thicken. Simmer gently for 8 minutes.
- Remove from heat and stir in your grated cheese until smooth. Set aside until ready to add to soup.
Notes
Potato and Leek Soup with Sausage Questions and Answers
How do I store leftover potato and leek soup?
Let the soup cool to room temperature, then transfer it to an airtight container and refrigerate. It’ll keep well for 3-4 days. Since this is a cream-based soup with a cheese sauce stirred in, I don’t recommend leaving it out any longer than necessary — get it into the fridge within a couple hours of cooking.
Can I freeze this soup?
I don’t recommend it. Milk and cream-based soups like this one tend to separate and turn grainy once frozen and thawed — the cheese sauce especially doesn’t hold up well. If you want a freezer-friendly version, cook the vegetable and sausage base without the milk, cream, or cheese sauce, freeze that, and then add the dairy fresh when you reheat it.
What’s the best way to reheat it?
Low and slow, on the stovetop. Warm it in a saucepan over low heat, stirring occasionally, just until it’s heated through. This soup will curdle if it comes to a boil, so resist the urge to crank up the heat to speed things along — the same rule that applies when you’re making it applies when you’re reheating it.
Can I reheat it in the microwave?
You can, but go with short bursts — 30 to 45 seconds at a time, stirring in between, at 50-70% power rather than full blast. High, sustained heat is what causes the dairy to break, so gentler heating gives you a much better texture.
Why did my soup curdle or look grainy after reheating?
That almost always means it got too hot, too fast. Once milk, cream, or a cheese sauce separates, you can’t fully bring it back together, though whisking in a splash of fresh milk while reheating gently can sometimes smooth it out. The fix going forward is simply patience — low heat, and pull it off the burner as soon as it’s hot.
Can I make this soup ahead of time?
Yes, and it actually reheats nicely as long as you follow the low-heat rule above. I’ll sometimes make the vegetable and sausage base a day ahead, then make the cheese sauce fresh and combine everything right before serving.
What can I substitute if I don’t have turnip or leeks on hand?
This is a poor boy’s soup at heart, so don’t feel locked into the exact ingredient list. A large yellow onion or two works fine in place of the leeks if you want a stronger onion flavor, and you can leave out the turnip entirely or swap in another root vegetable you have on hand.
Is there a way to make it spicier or milder?
Easily. The red pepper flakes or Tabasco are there to adjust to taste, so start light and add more toward the end if you want more heat. For a milder version, just leave them out.
If you like this recipe, check out some of my other creations, like this Dublin Coddle, or Irish Stew.
