Yipes! I'm late! I'm late for a very important blog! Ok, that doesn't really rhyme and I'm not really sure how important this blog is. But I told myself I would have this blog entry posted by Thursday morning and here it is Friday evening. And really, this recipe was developed a couple weeks ago, so maybe this entry is even more than a day late. But maybe I should shut up, since you would have had no idea how late this entry was if I hadn't said anything. So let's just pretend that I didn't and start over:

Potatoes! Could I really write just one potato recipe? Probably not. I love red potatoes like nothing else. My mom raised me to believe that potatoes were just about as evil as coke. The drink, not the drug (I think -- my mom is enough of a health nut that she could have meant the drug). But recently I have learned that potatoes contain a lot of potassium. Actually a russet-sized potato contains twice the potassium of a banana -- if you eat the skin. Potassium is an essential mineral that we need tons of and I recently discovered that I wasn't getting nearly enough. Besides helping with heart function and water balance, potassium also help maintain blood sugar levels (which is mighty important to me and my hypoglycemia). So I have thrown off my mom's advice and have dived head first into the luscious yumminess that is the potato (especially the red kind).

This recipe came around on one of those days that I had no idea what to make, but more food in the fridge than could reasonably allow me to take a trip to the store. I've recently been "collecting" potatoes for the reasons I stated above and figured I should probably do something with those. Interestingly, the potatoes I had on hand were Red Norlands. Those are the kind that are red all the way through, so my soup turned out pink. It was kind of cool and I think that next I want to make pink garlic mashed potatoes. Ok yeah, so I'm a girl...

This is a lot of soup to eat all at once, so if you have some left over I suggest thinning it out with a little more broth. I actually like it after it has thickened up the next day, but it's less like soup and more like flavorful mashed potatoes.  Enjoy!


Potato Soup with Corn & Sausage

10 cups chicken or vegetable broth
3.25 lb red potatoes, cleaned
1 tbs oil
2 medium red onions
1 tsp red pepper flakes (optional)
3 ears fresh corn
4 fully cooked sausages

1) In a large pot bring the broth to a boil. Chop the potatoes and onions into roughly equal sized pieces and add to the broth. Add the red pepper flakes and oil to the pot. Cook until the potatoes are tender and can be easily cut with a fork, 10-15 minutes.

2) When the potatoes are tender, remove the pot from the heat and use and immersion blender to puree the potatoes until smooth. Alternatively, you can let the soup cool further and transfer it, in batches, to a regular blender.

3) Return the soup to the stove. Slice the corn off the cob. Cut the sausage into bite size pieces. Add both to the potato soup and cook until the corn and sausage are hot. Enjoy!