~10 red skin potatoes (or whatever potato variety you’d like to use)
1 locally raised and prepared sweet Italian sausage
2 cloves garlic
1 large carrot
4-5 cups chicken or vegetable stock
1/2 – 3/4 cup cream/half and half (optional)
~5-6 leaves fresh sage
~4-6 sprigs fresh thyme
1/2 cup dry white wine
1-2 TBSP organic butter, from local, happy cows
salt and pepper
chives for garnish (optional)
Making your soup:
Peel and finely chop potatoes. Set aside.
Thinly slice carrot into round pieces. Set aside.
Cut off both ends of the 2-3 leeks and throw out (compost). Thinly slice remaining sections of the leeks.
Mince 2 cloves garlic.
Mince/Finely chop peeled shallots.
Heat 1-2 TBSP butter in soup pot. Remove casing from sausage and crumble meat into pot. Brown on med heat ~5 minutes.
Add carrots, leeks, garlic, and shallots to pot and cook until translucent, ~5 minutes.
Add 1/2 cup white wine. Bring to boil, then reduce heat and simmer ~15-20 minutes.
Add chopped thyme (~4-6 sprigs) and sage (~5-6 leaves), 4-5 cups chicken stock, potatoes, & salt and pepper to taste. Bring to a boil, then reduce heat and simmer ~20-30 minutes, until potatoes are soft and soup tastes flavorful.
(optional) Add 1/2 cup – 3/4 cup half and half or cream. Stir to combine with soup.
Remove pot from heat. Either mash in pot with a potato masher or for more blended soup, blend with an immersion blender or food processor.
Serve with garnish of chopped chives or fresh thyme.