Potato Rosemary and Sausage Soup

I’m feeling much better after that little break! I really made things happen this weekend, but more on that later this week. Oh and just to be clear, I took a few days off because I couldn’t WRITE, not because I couldn’t cook. I have tons of food ideas bouncing around. A head full of ideas, Lemme tell ya, that you wouldn’t believe! This one is a hearty soup with sausage, broccoli rabe, and beans, floating in a potato rosemary broth. I went to the gigantic new whole foods on my way home from work just to check the place out, and figured I would make something with whatever looked good. They had a really nice taleggio cheese on sale, so I started with that. I was set on making a tart with potato, rosemary, sausage, and taleggio, and even left the store with that in mind! Half way home I decided I wanted soup instead(maybe it was just a cold day?) So I made a quick stop at another grocery store to grab some boxes of stock and a nice crusty bread.

Cooking potatoes in chicken stock and a splash of cream

I like to cook sausage in a little bit of water first, then sear them after they are cooked through. A tip I learned from my grandfather. In this picture, I am pouring the liquid I cooked the sausages in into the simmering potatoes.

I cut the bread nice and early so I could snack on it while cooking.

The potatoes have been blended in with the chicken stock, and the sausages are done searing and removed from the pan. Lets bring this thing home!

Onions in to cook where the sausages were. Scrape at the bottom of the pan to get that tasty brown stuff mixed in. If it wont come off, add a little bit of water and you will get it. When the water had burned off a bit, I added the garlic and rosemary.

Then in goes the potato-chicken stock mixture.

Chopping the sausages to put them back in.

Broccoli rabe in to wilt. Make sure the soup is still simmering at this point cause this stuff needs to cook for a few minutes or it will have a weird texture.

Tasty stuff!

Served with toasted bread and a slice of that nice taleggio cheese

When I dipped the bread into the soup, the cheese got all loose and almost oozy. It was amazing.

5 yukon gold potatoes
1 and a half boxes of chicken stock
1/4 cup cream
4 sausages
1 onion
2 branches of rosemary
5 cloves garlic
2 cans pink beans
1 bunch broccoli rabe
bread
taleggio cheese

Cook the potatoes in the stock and cream. When tender, blend till smooth. Cook the sausages in water(water goes halfway up sausages) until fully cooked. Drain the liquid into the potato mixture. brown the sausages on all sides. Remove from pan. Add onions, scrape pan to get the browned bits. Add a splash of water if needed. When the water has evaporated, add the garlic and rosemary (both diced very small). 1 minute later, add the potato-stock mixture. Bring to simmer, taste for seasonings, add broccoli rabe(chopped nicely), cut up sausage, and pink beans. Simmer till the broccoli is nice and tender. Serve with bread and cheese.