Two Potato + Rosemary Soup

 I love sweet potatoes. Not the kind with marshmellows on top, but I do like finding fun new ways to eat them. This soup is sort of a hybrid between potato soup and this really delicious sweet potato soup we made around this time last year (it was in a cookbook we received for our wedding!) I thought the sweet potato soup was amazing but Anthony wasn't sold so this was our compromise. Now I may be biased but this soup is a new favorite for sure. I can't wait to make it over and over this fall. 

I thought it was a great way to show sweet potatoes can be really great in a savory dish. This would be a really great dish for Thanksgiving as well :)

 Here are the ingredients we used,

2 Large Potatoes

1 Extra Large Sweet Potato

1/4 cup Diced Red Onion 

3 sprigs of Rosemary finely chopped

32 oz Broth (we used beef)

1.5 Liters of Water

1 cup of milk

Olive oil

2 Links of Turkey Sausage

Garlic and Herb Mrs. Dash

Onion Powder

Salt & Pepper

Sour Cream to Garnish

Chopped Green Onions to Garnish

The Recipe is incredibly simple. You need to chop all of the potatoes into bite sized pieces that are evenly sized. Put the potatoes and onions into a large soup pot and coat will olive oil. Season with Onion Powder and the Garlic and Herb Mrs. Dash and add in the finely chopped Rosemary (make sure you remove the leaves from the stems). Next add in the Broth and 1.5 Liters of water. Bring your soup to a bowl and continue cooking, stirring constantly until the potatoes are done (check with a fork).

  Meanwhile We diced up the two links of turkey sausage and seasoned using the same seasonings and olive oil in a frying pan over medium heat until the sausage is cooked.

When the potatoes are cooked we removed the pot from the heat and portioned a few cups of the potatoes and broth into our blender (about half way full), add in a dollop of sour cream and one cup of milk and puree. 

Add the pureed mixture back into your soup pot and return it to the burner over medium heat, add in the cooked sausage and cover.

Bring the soup back to a boil, then reduce heat to low and cook until the soup thickens slightly.

Serve the soup with sour cream and chopped green Ionions. We ate ours with rolls.

It was delicious and a great soup for fall. Anthony was craving it after we made it the first time so we had it two nights in a row. I loved this soup too, and now super excited to make more soups once the weather cools down :)

Until Next Time,

-Reagan