Potato and Leek Soup with Smoked Gouda and Spicy Chicken Sausage


1 tablespoons unsalted butter
1/2 teaspoon smoked paprika
4-5 spicy chicken sausages, casing removed
2 large leeks, white and light green parts only, thinly sliced
1 cup chopped broccoli
2 cloves garlic, chopped
3-4 cups low-sodium chicken broth
6 cups of salted water
8 medium russet potatoes, peeled and cut into small pieces
1/2 cup milk
3-4 tbsp butter
Kosher salt and freshly ground pepper

2 tbsp sugar
1/2 cup heavy cream
1/2 cup grated smoked gouda plus extra to top off soup
1/4 cup chopped fresh parsley


Cook the chicken sausage in a large frying pan over medium heat until brown, about 8-10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks, broccoli and garlic; cover and cook until soft, about 5-7 minutes. 

Add 3 cups of broth (reserve 1 for later), 2 cups water and 1/4 teaspoon each salt and pepper, and sugar. Reduce the heat to simmer.

In a large pot, boil potatoes until soft and drain excess water. Add milk and butter and using a hand mixer blend potatoes until smooth.  Add salt and pepper to taste.

Add the cream to sausage and leek mixture and increase heat to medium. Add sausage and leek mixture to the mashed potatoes. Add additional broth if you like a thinner soup or omit if you prefer it thicker.  Season with salt and pepper. Add grated cheese and stir until melted and blended into soup.  Add additional salt and pepper to taste. Serve topped with additional grated cheese and parsley.