Turmeric Potato Soup

The Kitchen Paper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Servings 6
Recipe Ingredients:
  • 1 tbsp. olive oil
  • 2/3 cup chopped yellow onion
  • 3 garlic cloves
  • 2 tbsp. ground turmeric dry
  • 4 pounds russet potatoes chopped
  • 4 cups Pacific Foods Organic Beef Broth
  • salt & pepper
  • 1 pound spicy sausage for garnish
  • 1 cup microgreens for garnish
  • Heat a large soup pot over medium heat. Add the olive oil, then the onion.
  • Cook, stirring, until the onion begins to soften.
  • Add the garlic gloves (I leave mine whole, since I’ll be cooking them for a while, and then blending) and turmeric. Stir and scrape the bottom of the pan for 30 seconds to cook the turmeric.
  • Add the chopped potatoes and stir to cover in turmeric, then add the broth and 1/2 teaspoon salt. Bring to a simmer and let cook until the potatoes are tender, about 20 minutes.
  • While the soup is simmering, cook your sausage. Set aside when done.
  • When your potatoes are tender, add a 1 teaspoon fresh ground black pepper, then blend the soup until smooth. Taste, and season with more salt and pepper as needed.
  • Serve topped with sausage and microgreens, and perhaps alongside some fresh baked bread.