Turmeric Potato Soup

This post is sponsored by Pacific Foods — a brand I’ve loved and used for many years! Thank you for supporting the brands who keep The Kitchen Paper up and running.

I make a version of this soup pretty much all winter long. This particular version is the easiest, quickest version — it comes together SO quickly and painlessly, meaning you can have dinner on the table in no time. Hallelujah for potatoes, spices, and Pacific Foods Organic Beef Broth!

The workflow for this soup goes as follows: sauté onions, then add garlic, then lots of turmeric, chopped potatoes, and broth. That’s all (besides salt & pepper) that goes into the soup. Srsly! While the soup is cooking (which goes quickly if you chop your potatoes into small cubes), cook some spicy sausage in a frying pan. By the time it’s done, your soup should be too! Just blend up the soup, season to taste, and serve with sausage and greens on top. 

As I mentioned earlier, you can make this soup with a bunch of variations, for example: using butternut squash or sweet potatoes instead of Russets! You could also use vegetable stock and skip the sausage, or maybe replace it with some crispy fried mushrooms! There are endless possibilities, as usual.

Turmeric Potato Soup

★★★★★ 5 from 1 reviews

• Author: Mary
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: soup

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Description

This simple soup cooks up in less than 30 minutes, packs a flavorful punch, and is easily adaptable to your preferences. Serve it with greens and sausage for a full, hearty meal!

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Ingredients

Scale 1x2x3x

• 1 Tbsp olive oil
• 2/3 cup chopped yellow onion
• 3 garlic cloves
• 2 Tbsp ground turmeric (dry)
• 4 lbs Russet Potatoes, chopped
• 4 cups Pacific Foods Organic Beef Broth
• salt & pepper
• 1 lb spicy sausage (for garnish)
• 1 cup microgreens (for garnish)

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Instructions

1. Heat a large soup pot over medium heat. Add the olive oil, then the onion.
2. Cook, stirring, until the onion begins to soften.
3. 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.
4. 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.
5. While the soup is simmering, cook your sausage. Set aside when done.
6. 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.
7. Serve topped with sausage and microgreens, and perhaps alongside some fresh baked bread.

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Keywords: turmeric soup, turmeric potato soup, sausage,