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In a large pot brown sausage over medium high heat until cooked all the way through, about 8-10 minutes. Transfer sausage to a paper towel lined plate and set aside.
Add olive oil, leeks, and carrots and season with salt and pepper. Cook over medium heat until softened, about 5 minutes. Add garlic and cook for 1 minute more.
Add the broth, wine, potatoes, bay leaf, thyme, and more salt and pepper. Bring to boil and cook until potatoes are fork tender, about 20 minutes. Return the sausage to the pot and stir in the milk or cream.
Serve with crusty bread, or as desired. Store leftovers in the fridge for up to 5 days. The soup is even better the next day!