German Potato Leek w/Sausage Soup

Ingredients

Olive Oil
1 Sausage (Kelbasa beef, Smoked, Turkey) what ever you like. Cut into bite size pieces.
1 Lg. Onion, sliced
1 tsp. fresh garlic, chopped
1 Leek, cleaned and finely sliced
3-4 Large potatoes, peeled and sliced
2 cans or more chicken stock non salted (if you don’t have this, just water is fine)
½ to 1 cup or more to taste - fresh parsley, very finely chopped (no stems)
Flour or Wondra
Salt or Garlic Salt & Pepper to taste

Instructions

In a large pot, sauté onions until slightly soft in olive oil, add garlic then add sausage and sauté still slightly browned. Stir in several dashes of flour until all is coated, stirring constantly.
 
Add soup stock and water in pot till a little over half full, bring to boil. (If no soup stock just add water). Add leek and potatoes, turn down to medium heat and cook till potatoes are soft and falling apart.
 
Note: Sausage is usually salty, so after the potatoes are added, add salt and pepper to taste.   To clean Leek~ cut off bottom where roots are and some of the green top. Slice the lower portion length-wise four ways. This will open up the Leek so that it can be easily rinsed.
 
Turn to simmer, take a potato masher and mash down potatoes in the pot until almost pureed.  Add fresh parsley and stir. It should be somewhat thick with potato, if not then slice another potato thinly and add till cooked and mash.
 
Serve with your favorite bread.