Italian Leek Soup

1 pound of sweet italian sausage
3 leeks
4 potatoes
2 14 oz. cans vegetable broth plus two cans water
italian parsley (optional)
salt and pepper to taste

Take casings off of the sausage and cook until no longer pink in a soup pot. Slice leeks into thin slices and add to pot. Cook until mostly transparent. Add the broth and water and bring to a boil. Peel potatoes and cut into bite size pieces and add them to pot. Add parsley, if desired. Cook for twenty minutes or until potatoes are tender. Add salt and pepper to taste.

Tastes great with homemade bread.