Sausage Potato Leek Soup {No Blender}
Prep time
Cook time
Total time
This one pot sausage potato leek soup is a comforting hearty twist on a classic. Under an hour cook time makes it weeknight friendly.
Serves: 10-12 servings
  • 1 lb sausage or ground beef or venison
  • 1-2 tablespoons olive oil or butter
  • 1½-2 onions, diced
  • 1 medium head garlic, minced
  • 7 medium russet potatoes, peeled or scrubbed well and diced
  • 2 medium leeks, cut in half and sliced thinly
  • 2 (32-oz containers) beef stock
  • 1-2 tablespoons lemon juice
  • Liberal amounts of salt and pepper
  • Pinch of cinnamon
  • ¼ cup heavy cream
  • Serve with: sour cream and crusty bread
  1. Cook meat in large stock pot over medium heat until cooked through. If meat is especially greasy pour into a colander to strain fat away. Set meat aside in fridge.
  2. In same pot add 1-2 tablespoons olive oil or butter and sweat down the onions and garlic. I usually do this while I am cleaning and dicing the potatoes.
  3. Add potatoes and cook for 3-4 minutes. Add chopped leeks and beef stock and bring soup to a boil. Reduce heat to medium and cook until potatoes are cooked through, about 30 minutes.
  4. Add meat and lemon juice, salt, pepper, cinnamon to taste, adjusting to your preference. Just before serving swirl in cream.
  5. Serve with sour cream and crusty bread
Reheats wonderful for leftovers.
Recipe by The Adventure Bite at