Prepare all vegetables and add to a large pot along with 1-2 tablespoons of olive oil.
As shown in the video, sauté until the onions, leaks, and garlic are transparent, should take about 5 to 8 minutes.
Add in the andouille sausage, and brown into the onions for about five minutes over medium heat.
Next, add in the potatoes and chicken broth, stir, cover, and simmer for about 45 minutes or medium heat.
Once the potatoes are falling apart and super soft, blend up about half the soup. I used a handheld immersion blender. If you don’t have access to one of those, no worries, transfer half of your soup to a blender, blend it, and return back to the rest of the soup.