Prepare the Ingredients:

Wash the leeks thoroughly and slice them.

Peel and dice the potatoes.

Remove the casings from the Italian sausage.

Sauté the Aromatics:

In a large pot, heat olive oil over medium heat.

Add chopped onions and minced garlic, sauté until softened.

Cook the Italian Sausage:

Add the Italian sausage to the pot and cook until browned, breaking it into crumbles with a spoon.

Add Leeks, Carrots and Potatoes:

Stir in the sliced leeks, chopped carrots and diced potatoes.

Season with salt and pepper, cooking for another 5 minutes.

Pour in the Broth:

Pour in the chicken or vegetable broth, ensuring that it covers the vegetables and sausage.

Add the white wine.

Bring the soup to a boil, then reduce the heat and let it simmer until the potatoes are tender.

Simmer and Blend:

Once the potatoes are cooked, use an immersion blender or potato masher to partially blend the soup, leaving some chunks for texture.

Alternatively, transfer a portion of the soup to a blender and blend until smooth before returning it to the pot.

Add Heavy Cream:

Stir in the heavy cream, allowing the soup to simmer for an additional 10 minutes.

Adjust Seasoning:

Taste the soup and adjust the seasoning as needed with salt and pepper.

Serve and Garnish:

Ladle the soup into bowls and garnish with freshly chopped parsley.

Serve hot, accompanied by crusty bread or croutons.