Now this is fall weather.
Yesterday totally made up for the first four days of October. We had blue skies, a slight breeze, and sunshine. Temps in the 70s, but chilly enough in the morning that I could see my breath when I took Maggie outside before the sun had risen.
And fall, more than anything else, is the beginning of soup season for me.
Soups are easy – quick to throw together on a chilly night after work, everything bubbling away in one pot. Holding that warm bowl right up to my chin (mostly to keep myself from spilling soup all over myself), curled up with just a spoon and the heat from the soup is one of the best things about fall and winter.
Potato soup is something special. I don’t think I’ve ever met a soup I didn’t like, but there’s something about potato soup that makes me indescribably happy.
It’s like the food version of sweatpants. Warm, soft, always dependable.
Maybe it’s the creamy potatoes or the usual scattering of bacon over the top. It could be the touch of cream swirling in right before digging in or the ridiculous amount of green onions I always add to my bowl. Please tell me I’m not the only one who loves green onions this much.
Whatever it is, I’m so happy it’s soup season again.
This soup started out as a loaded baked potato-type soup, and I completely changed gears once the potatoes were boiling.
Don’t you love that? My random change-in-the-middle-of-cooking recipes are sometimes the ones that turn out the best. Probably because I’m not over thinking anything. Maybe because those last minute decisions are the ones I should have made in the first place.
This didn’t turn out how I originally planned it, but it’s pretty high on the list of my favorite potato soups.
Potato Soup with Sausage and Broccoli
Makes: 6 servings
- 2 pounds yukon gold potatoes, peeled and diced
- 4 cups chicken broth
- 2 cups water
- 2 tsp salt
- 1 and 1/2 cups chopped broccoli
- 1 can (12 oz.) evaporated milk
- 2 links hot italian sausage, removed from casing
- 1/2 cup scallions, sliced
- 1 Tbsp fresh rosemary
- 2 tsp salt
- 1 tsp pepper
- In a large pot, bring potatoes, broth, water, and salt to a boil. Cook on high, stirring occasionally for 10-15 minutes until the potatoes are fork tender. Lower the heat.
- Using a potato masher (or blender, if you want your soup completely smooth), mash the potatoes in the broth and water until most of the potatoes have broken down.
- Stir in the broccoli and return to a simmer.
- While the broccoli is cooking in the soup, heat a pan over medium heat and add the sausage, breaking it up in the pan as it cooks and browns.
- Once the sausage is cooked, add it to the soup along with the evaporated milk, scallions, rosemary, salt, and pepper.
- Let the soup simmer for another 5-10 minutes.
- Serve with extra scallions.