1 leek, sliced

2 cups chicken broth

1 lb potatoes, diced to medium size pieces

Sausage of your choice

1 cup milk

Salt and pepper

1 cup shredded cheddar cheese

In a pot, saute leeks in oil until soft. Add Broth and bring to a simmer while chopping potatoes. Add potatoes, cover, and simmer until potatoes are tender (ten-fifteen minutes). While potatoes are cooking, fry up some sausage. When potatoes are done, puree and add milk. Add salt and pepper to taste. (If too thick, add a little more broth.) Put sausage on the bottom of the bowl, pour soup on top, and garnish with cheese.