A rustic, comforting blend of potato leek soup with sausage, and Herbes de Provence – finished with golden homemade croutons.

Potato Leek soup with sausages in a bowl.

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What you’ll love about this soup recipe

Ultra comforting without being overly heavy.
Flexible – keep it chunky or make it smooth and creamy.
Uses simple ingredients you probably already have.
Perfect for busy weeknights but impressive enough for guests.
Layered flavor from sausage, herbs, and buttery leeks.

Ingredients Explained

Potatos and leeks layed out on a pinkish background for potato leek and sausage soup

Olive oil – helps the sausages brown and adds richness.
Sausage – Toulouse-style, chicken sausage, or mild Italian all work; it adds depth and savoriness.
Leeks – buttery, soft, and essential for that classic French-Swiss flavor base.
Garlic – warms everything up.
Herbes de Provence – adds an aromatic herbal note that pairs beautifully with potatoes and sausage.
Crushed red pepper – optional heat.
Garlic salt – quick seasoning shortcut.
Potatoes – yellow potatoes blend beautifully and help thicken the soup.
Broth + water – the broth brings flavor; water keeps it from getting too salty.
Cream – optional but lovely for richness.
Croutons – not optional (just kidding, but they really make it shine).

Two lemon curd cookies stacked with one missing a bite showing the gooey lemon curd and soft butter cookie texture.

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Equipment You’ll Need

How to make Potato Leek Soup

Chopped leeks and potatoes in a large cooking pot with herbs.

1. Start by browning the sausage

Heat a little olive oil in a large pot and cook the sausage until it’s golden and fragrant. Scoop it out and set it aside – don’t wash the pot, all that flavor stays right where we want it.

2. Soften the leeks

Add the sliced leeks straight into the sausage-y goodness. Let them cook down for 5–7 minutes until they’re soft and sweet. This is where your kitchen starts smelling amazing.

3. Bring in the aromatics

Add garlic, Herbes de Provence, red pepper flakes, and garlic salt. Stir for about a minute – just long enough to wake up the herbs.

Potatoes are added to the sautéed leeks and herbs in a large pot.

4. Add the potatoes and liquids

Toss in the diced potatoes, pour in the broth and water, and bring everything to a gentle simmer. You’ll see it start to thicken naturally as the potatoes cook.

5. Blend… but only a little

Once the potatoes are soft, use an immersion blender to blend some of the soup. Leave some chunks – this is a rustic soup, not purée. You’re looking for a velvety-but-hearty texture.

Blended potato leek soup in a large pot with a wooden spoon and herb packets on the side.

6. Add the sausage back

Return the sausage, stir in cream if you’re using it, and let it bubble for another 5 minutes. Taste and adjust the seasoning.

7. Make the croutons (optional but life-changing)

Toss your bread cubes in oil or melted butter + garlic salt. Bake at 375°F (190°C) for 10–15 minutes until crisp and golden.

8. Serve and enjoy

Ladle into bowls, top with croutons and a sprinkle of chives or Gruyère. Breathe in. Smile. Enjoy.

Close-up of a spoonful of the potato leek soup with sausage.

Creamy Potato Leek Soup with Sausage

5 from 1 vote

A cozy, rustic potato leek soup made with golden sautéed sausage, tender leeks, and Herbes de Provence. Creamy, comforting, and easy enough for a weeknight – with optional homemade croutons for crunch.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: Servings

Course: Appetizer, Soup

Ingredients

For the Soup

1 tbsp olive oil
9 oz 250 g sausage, sliced or crumbled (Toulouse-style, chicken, or Italian)
2 medium leeks thinly sliced (white & light green only)
2 garlic cloves minced
1 ½ tsp Herbes de Provence
¼ tsp crushed red pepper flakes optional
½ tsp garlic salt plus more to taste
3 cups 500 g yellow potatoes, peeled & diced
3 cups 750 ml chicken or vegetable broth
1 cup 250 ml water
½ cup 125 ml cream or milk (optional)
Salt & pepper to taste
Optional garnishes: chopped chives parsley, or grated Gruyère

For the Croutons (Optional)

2 cups cubed crusty bread
2 tbsp olive oil or melted butter
½ tsp garlic salt
½ tsp Herbes de Provence optional

Method

Make the Soup

Brown the sausage: Heat olive oil in a large pot. Sauté the sausage until golden. Remove and set aside.
Cook the leeks: Add leeks to the pot and sauté 5–7 minutes until soft.
Add aromatics: Stir in garlic, Herbes de Provence, red pepper flakes, and garlic salt. Cook 1 minute.
Simmer: Add potatoes, broth, and water. Simmer uncovered 15–20 minutes until potatoes are tender.
Blend partially: Use an immersion blender to blend some of the soup for a creamy, rustic texture.
Finish: Return sausage to the pot. Add cream (if using) and simmer 5 minutes more. Adjust seasoning.

Make the Croutons

Preheat oven: 375°F (190°C).
Toss & season: Coat bread cubes with olive oil/butter, garlic salt, and herbs.
Bake: 10–15 minutes until crisp and golden.

Notes

Blend only ⅓ of the soup for the perfect creamy-but-chunky balance.
Yukon Gold potatoes hold texture better than russet.
For a Swiss touch, grate Gruyère directly into the soup.
To keep it dairy-free, simply skip the cream.

Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.

Did you make this recipe?

I'd love to know how it turned out!

Variations & Substitutions

Make it dairy-free: skip the cream.
Swap sausage for bacon or pancetta if you prefer.
Make it vegetarian: use vegan sausage or skip it and add white beans.
Add greens: stir in spinach or kale at the end.
Add Swiss twist: finish with Gruyère or Appenzeller for Alpine-style coziness.
Make it thicker: blend more of the potatoes.
Make it brothy: skip blending entirely.

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potato leek soup pinterest post with image of a bowl of potato leek soup and the title underneath.

How to Serve this Potato Leek Soup

With homemade croutons (a must).
Topped with chives, parsley, or grated Gruyère.
With warm crusty bread, Zopf, Bürli or pretzel buns.
As part of a cozy winter meal with a simple salad.
Served in mugs for an easy appetizer.

Make it Perfect

Clean leeks well – they hide dirt between layers.
Don’t overblend – leave some potatoe chunks for texture.
Taste before salting – sausage and broth add plenty of salt.
Let the soup rest 10 minutes before serving – flavors deepen beautifully.
For extra richness: brown the sausage deeply.

Storage & Make-Ahead

This potato leek soup keeps 3–4 days in the fridge.
Thickens as it chills – add water or broth when reheating.
Freezer-friendly only if you skip the cream.
Croutons should be stored separately in a jar at room temp.

Frequently Asked Questions

Can I use another type of sausage?

Absolutely. Toulouse-style, chicken, turkey, or mild Italian all work well.

Do I need to add cream?

No – the potatoes naturally thicken the soup. Cream is just an optional finishing touch.

Can I make this potato leek soup vegetarian?

Yes – leave out the sausage and add a can of white beans or sautéed mushrooms.

Can I use a regular blender instead of an immersion blender?

Yes, but blend only part of the soup to keep some texture.

Can I make the croutons ahead of time?

Yes – they stay crisp for 3–4 days in an airtight container.

Watch the Video

This potato leek soup is one of those cozy, reliable recipes that feels just as good on a busy weeknight as it does on a slow Sunday. It’s hearty but not heavy, rustic but still elegant enough to serve friends, and full of those simple everyday ingredients that turn into something special with just a little time on the stove.

If you make it, leave me a comment, I’d love to hear how it turned out – and if soup season is your happy place too, make sure you’re signed up for my newsletter so you never miss a new recipe

Hungry for More Swiss Recipes?

Name: Creamy Potato Leek Soup with Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tbsp olive oil; 9 oz 250 g sausage, sliced or crumbled (Toulouse-style, chicken, or Italian); 2 medium leeks (thinly sliced (white & light green only)); 2 garlic cloves (minced); 1 ½ tsp Herbes de Provence; ¼ tsp crushed red pepper flakes (optional); ½ tsp garlic salt (plus more to taste); 3 cups 500 g yellow potatoes, peeled & diced; 3 cups 750 ml chicken or vegetable broth; 1 cup 250 ml water; ½ cup 125 ml cream or milk (optional); Salt & pepper (to taste); Optional garnishes: chopped chives (parsley, or grated Gruyère); 2 cups cubed crusty bread; 2 tbsp olive oil or melted butter; ½ tsp garlic salt; ½ tsp Herbes de Provence (optional)

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