Step 1

In a large heavy pot over medium heat, cook the sausage until no pink remains, breaking the pieces up with the back of the spoon.

Step 2

Add the leeks, carrot, celery, and mushrooms, and cook for 5 minutes.

Step 3

Deglaze the hot pot by adding the sherry to the pot and scraping up any browned bits. Add the potatoes and chicken broth to the pot and bring to a simmer. Cook for 20 minutes, or until the potatoes are tender.

Step 4

Serve hot with fresh chives, if you wish.