Step 1

Place a large soup pot over medium-high to high heat, and drizzle in about 2 tablespoons of oil; once the oil is very hot, add in the sliced smoked sausage, and leave it undisturbed for a couple of minutes to allow for it to caramelize and get some good color; then stir, and allow it to caramelize some more for several minutes.

Step 2

Once the sausage is browned, drizzle in a little more oil (if the sausage is not too greasy already), and stir in the sliced leeks; it may seem like a lot of leeks, but they will cook way down as you allow them to also caramelize and get golden with the sausage, about 10 minutes, or so.

Step 3

Once the leeks are golden-brown, add in the garlic, a pinch of salt and black pepper, and stir just until the garlic becomes aromatic; then, add in the potatoes, along with the hot chicken stock, and bring to the boil.

Step 4

Reduce the heat, cover with lid just partly askew, and allow to simmer for about 20 minutes, or until your potatoes are tender.

Step 5

Finish with the lemon juice and the parsley, and serve with some good bread.