Two Potatoes Soup with Chicken Apple Sausage

Two Potato SoupLast night, I riffed off a recipe from a darling cookbook I checked out from the library, and came up with this recipe, which my family loved. I was very surprised, and decided to write down what I did, before I forgot it!

Two Potatoes Soup with Chicken Apple Sausage

2 T. olive oil
2 onions, diced small
2 large sweet potatoes or yams, cubed into 1″ chunks
3 large russet potatoes, also cubed into 1″ chunks
6 c. chicken broth or stock
4 chicken apple sausages (I use Aidell’s from Costco), sliced into 1/2″ pieces
1/2 c. cream
a large handful of fresh parsley, chopped
10 or so stems of fresh thyme (dried can be used, if desired)
1/2 t. salt
1/2 t. pepper

Heat a large soup pot over medium-high heat. Once heated, add the olive oil, and then add the onions and saute for 5-7 minutes, until soft, but not browned. (If using dried herbs, add at this point, and saute for 1 minute.)

Add the sweet potatoes and broth; bring to a boil, and then simmer for 10 minutes. Add the potatoes, bring to a boil again, and then simmer for another 10 minutes, or until both the potatoes and sweet potatoes are soft (if you don’t want the sweet potatoes to break down a little, add them with the potatoes. If you don’t mind them breaking down, they give the soup a lovely color).

Add the sausage, fresh herbs, salt and pepper, and bring back to a simmer. Then, add the cream, but do not allow to boil before serving. Taste and adjust the seasonings if necessary.


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