Re-creating a night.

Brothy - yet creamy. A fantastic combo with the potatoes, sausage and vegetables.

This soup is a re-creation after trying it at a new wine bar in Seattle's Phinney Ridge neighborhood. My mom and I kicked back here, in front of an electric fireplace, after visiting the Picasso exhibit currently in town. We ordered a couple glasses of Prosecco and split the soup-of-the-day, a Caesar salad and an organic greens salad with raspberries. We also enjoyed baked brie with huckleberries served with Naan bread. Everything was wonderful, but the soup hit the spot. It was very simple - yet carried an adventuresome flavor from the sausage, red potato and vegetables. We both, immediately, dissected the ingredients and decided to make it at home. So, here's my version of the great night out. I encourage a glass of Prosecco to accompany it, too. Happy Birthday, again, Mom!


Seattle rain in the background, but Prosecco and soup keep things warmed up.



2 T olive oil

3 garlic gloves, minced

1 onion, chopped

3-4 stalks celery, sliced

4 medium carrots, sliced

2 cups beef, chicken or vegetable stock; plus 3-4 cups water

5 medium  red potatoes, sliced

3 sausages in casings, sliced (I used smoked andouille chicken sausage, but my mom used Chorizo they get from the Boise, Idaho Basque community.)

1/2 pint heavy cream

In heavy saucepan saute garlic, onion, celery, carrots in olive oil for 8-10 minutes. Add potatoes, broth and water and bring to a boil. Turn down heat and simmer 30 minutes. Add sausage and heat through. Finish with heavy cream. Serve with chives, if on hand. Pour a glass of Prosecco and enjoy!