Curry potato soup with Italian sausage and caramelized onion

November 7, 11:40 PMSeattle Farmers Market ExaminerCarole Cancler

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Curry potato soup with caramelized onion and
Italian sausage (Photo-Carole Cancler)

This curry potato soup with caramelized onion can be made with or without sausage. Toboton Creek makes a wonderful goat sausage with Italian seasoning  that is wonderful in this simple soup.

Curry potato soup with Italian sausage and caramelized onion
Makes 4-6 servings

1/3 pound (1 large link) Italian sausage
1 tablespoon canola oil
1/2 large onion, chopped (about 1 cup)
4 cups chicken stock or water, or a combination
1/2 pound (2 medium) yellow potatoes, peeled and diced
1/2 teaspoon salt
2 tablespoons heavy cream, sour cream, or yogurt
1 teaspoon honey
1/2 teaspoon curry powder
4-8 tablespoons chopped fresh spinach or parsley
4 tablespoons sour cream or yogurt

Remove sausage from casing. Place in a medium (4 quart) saucepan over medium heat. Cook until lightly browned, 10 minutes. Remove with a slotted spoon to a plate.

Add oil to the pan, and then add onion. Cook onion until soft and browned, 5 minutes. Remove to the plate with the sausage.

Add stock and water to the saucepan and bring to a boil over high heat. Add diced potato and salt, reduce heat, cover and simmer until potato is very soft, about 15 minutes. Puree the soup using a hand blender, or crush the potatoes with a potato masher or the back of a spoon.

Add the cooked goat sausage and onion. Stir in the cream or yogurt, honey, and curry powder. Taste and correct seasoning with salt, curry, or honey.Ladle soup into serving bowls, sprinkle with chopped spinach or herbs and a dollop of cream or yogurt. Serve immediately.