Potato, Leek and Kielbasa Soup

If you could not tell, I am experimenting with soups.  This is not for people who are on a low carb diet.  On the plus side, there is no cream in this; the rich creamy flavor comes from the potatoes.  
If you do not like kielbasa, or can not find it, substitute with Italian sausage, but obviously you will get a slightly different flavor. 

Ingredients
8 oz package of Kielbasa (cut into 1/2 inch rounds
2 leeks (chop the white and light green parts only)
4 russet potatoes (chopped)
3 tbs butter
1 tbs all purpose flour
4 cups chicken broth
pepper to taste


In a large soup pot brown Kielbasa.  Once brown remove from pan and set aside.  Add butter, leeks and potatoes into pan and allow them to cook for 5 minutes.  Stir in all purpose flour until well incorporated.  Whisk in chicken broth and bring to a boil until potatoes become tender.  With an immersion blender, blend the soup for about 30 seconds.  If you do not have an immersion blender, use a regular blender and blend 1 cup of  the potato, leek mixture until smooth and return it to the pot.  Return the Kielbasa to the pan and allow to reheat.  Add fresh cracked black pepper before serving.