In winter, this recipe can be 50% local by weight.
Ingredients:
3 pounds of potatoes (golden and/or red) (sliced into ½” pieces)
2-3 tbsp olive oil
1 onion (chopped)
1 cup carrot sliced into ¼” pieces
1 cup celery sliced into ¼” pieces
1 package Lorentz Country Sausage (sliced and quartered)
3 cloves garlic (chopped)
1 tsp thyme
2 tsp oregano
2 bay leaves
2 tsp black pepper
3-4 cups water
Instructions:
Reserve 1 cup of sliced potatoes. Toss the rest with 1 tablespoon of olive oil and roast at 425 for 45 minutes until golden.
Saute the onion for 5 minutes in 1-2 tablespoons of olive oil over medium heat. Add in the celery and carrots and continue cooking for 10 minutes. The onions should be golden in color. Next stir in the reserved 1 cup of potatoes. Let cook for at least 8-10 minutes until potato has broken down a bit. Add 2 cups of water, stir, and bring the soup to a boil. Add the sausage, garlic and spices and remaining water. Let the soup get to a boil again. At this point the roasted potatoes should be done. Add them directly to the pot. Let the pot simmer and check seasoning.