In a large heavy pot over medium heat, cook the sausage until no pink remains, breaking the pieces up with the back of the spoon.
Add the leeks, carrot, celery, and mushrooms, and cook for 5 minutes.
Deglaze the hot pot by adding the sherry to the pot and scraping up any browned bits. Add the potatoes and chicken broth to the pot and bring to a simmer. Cook for 20 minutes, or until the potatoes are tender.
Serve hot with fresh chives, if you wish.
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Nutritional values are approximate and based on 1/8 the recipe.