CHRISTINE LOERTSCHER - FOOD PHOTOGRAPHY SERVICES
EASTERN TOWNSHIPS - MONTREAL - INTERNATIONAL
About the Recipe
Some meals just never go out of style—and for me, a good bowl of soup is one of them. Whether it’s a chilly day or just a craving for something comforting, this Creamy Potato, Leek & Sausage Soup is a go-to I keep coming back to. It’s smooth and satisfying, with just enough richness to feel special, but still simple enough to pull off on a weeknight.
If you’ve been following along, you’ll know I have a bit of a soft spot for soups that deliver on flavor without fuss—like my creamy cauliflower soup, the velvety celery root and ginger one that’s sneakily nourishing, or the spiced pumpkin soup I make on repeat when I want something cozy but a little bold.
This version leans into rustic French comfort with a sprinkle of Herbes de Provence, a gentle heat from crushed red pepper, and a savory base rounded out with garlicky homemade croutons. It's the kind of soup that feels satisfying any time of year—hearty but fresh, and always a crowd-pleaser.
Cozy, creamy comfort in every spoonful – a classic potato and leek base made extra satisfying with savory sausage and rich, herbal flavor.
Herbes de Provence adds rustic French charm – think thyme, rosemary, and lavender working their magic in the background.
Three spice combo – garlic salt for bold flavor, red pepper flakes for gentle heat, and Herbes de Provence to tie it all together.
Easy to make and even better the next day – a perfect meal-prep or cozy weekend soup.
Homemade croutons = the crispy, garlicky topping you didn’t know you needed.
What You'll Love
Can I make this soup vegetarian?
Absolutely! Swap the sausage for plant-based sausage or add extra flavor with sautéed mushrooms and a splash of soy sauce or tamari for umami depth.
What kind of potatoes work best?
Yukon Gold or other yellow potatoes are ideal—they’re creamy but hold their shape well. Russets will work too but break down more, so expect a thicker texture.
Do I have to use cream?
Nope! The soup is plenty creamy from the potatoes alone. You can add a splash of cream, milk, or even oat milk for richness, but it’s optional.
Can I freeze this soup?
Yes! Let it cool completely before transferring to airtight containers. It keeps well in the freezer for up to 2 months. Just hold off on adding the cream or croutons until reheating.
How do I keep my croutons crispy?
Store them separately in an airtight container at room temp. Add them right before serving to avoid sogginess.
What if I don’t have leeks?
You can substitute a yellow onion in a pinch. The flavor will be slightly different—less sweet and delicate—but still delicious.
Frequently asked Questions
Ingredients
For the Soup:
1 tbsp olive oil
250 g (9 oz) sausage (Toulouse-style, chicken, or Italian), sliced or crumbled
2 medium leeks (white & light green parts only), thinly sliced
2 garlic cloves, minced
1 ½ tsp Herbes de Provence
¼ tsp Crushed Red Pepper Flakes, or to taste
½ tsp Garlic Salt, plus more to taste
500 g (about 3 cups) yellow potatoes, peeled and diced
750 ml (3 cups) chicken or vegetable broth
250 ml (1 cup) water
125 ml (½ cup) cream or milk (optional)
Salt and pepper, to taste
Optional garnish: chives, parsley, or grated Gruyère
For the Croutons (optional):
2 cups cubed crusty bread (day-old works great)
2 tbsp olive oil or melted butter
½ tsp Garlic Salt
½ tsp Herbes de Provence (optional, for layering the flavor)
Preparation
Make the Soup:
In a large pot, heat olive oil. Cook sausage until golden brown. Remove and set aside.
Add leeks to the pot and sauté 5–7 minutes until soft and translucent.
Stir in garlic, Herbes de Provence, crushed red pepper, and garlic salt. Cook 1 minute until fragrant.
Add potatoes, broth, and water. Bring to a simmer and cook uncovered for 15–20 minutes until potatoes are fork-tender.
Blend partially with an immersion blender (or mash some potatoes with a spoon) for a creamy texture.
Return sausage to the pot, add cream (if using), and simmer another 5 minutes. Adjust seasoning to taste.
Make the Croutons (optional):
1. Preheat oven to 375°F (190°C).
2.Toss bread cubes with olive oil, Garlic Salt, and optional Herbes de Provence.
3. Spread on a baking sheet and bake for 10–15 minutes, stirring once, until golden and crisp.
Enjoy!
To Serve:
Ladle soup into bowls, swirl in a little cream if desired, and top with hot, garlicky croutons. Finish with herbs or grated cheese.