More Potatoes & Sausage

I am finally using up all those potatoes that I have been complaining about for weeks.  I want to thank Lia Hotchkiss for giving me an idea of how to use them, along with some of the packs of sausage that have been lurking in my freezer.  While this isn't exactly the idea she gave me, she gave me a good basis.  I can smell it simmering on the stove and it smells wonderful. Oh, and Lia, thanks for the idea for the ale.  It pulls all of the flavors together nicely!

Rustic Sausage & Potato Soup

• 6 Tbsp olive oil, split
• Water
• 2 lbs red-skin potatoes split*
• 1 large onion*
• 1 medium green pepper*
• 8 oz fresh mushrooms, sliced
• ½ lb pork sausage*
• ½ lb Italian sausage*
• 4 cups chicken stock
• “Dollop” of Bell’s Best Brown Ale (by dollop, I mean 1 cup)
• Seasonings to taste (salt, fresh ground pepper, garlic & herbs)

1) Wash potatoes, green pepper and mushrooms.  Peel 1 lb of the potatoes and cover with water to 1 inch above.  Place these on the stove, cover and boil until potatoes are cooked (knife pierces potatoes easily).  Allow to cool and then blend until smooth with an immersion blender.

2) Preheat oven to 450F.  Dice remaining potatoes to 1/2" cubes.  Peel and dice onion to same size cubes.  Place all in a ziploc bag.  Pour in 3 Tbsp olive oil and garlic & herbs to taste.  Seal bag and shake until all vegetables are coated.  Pour vegetables onto a prepared cookie sheet and spread to a single layer.  Cook at 450F for 25 minutes, stirring once.

3) Dice green peppers and slice mushrooms.  Heat olive oil in a large Dutch oven over medium-high heat.  Add peppers and mushrooms.  Saute until peppers are starting to become soft.  Add sausages and cook, breaking up as you stir, until the sausages are no longer pink.

4) Combine pureed potatoes and roasted vegetables with sausage and peppers in the Dutch oven.  Add chicken stock, ale and salt & pepper to taste.  Bring to a boil, then reduce heat and cook until flavors blend.  makes 12 1-cup servings.

*CSA ingredients