Chicken Sausage and Potato Soup

• 94
  1 tbsp extra-virgin olive oil

  Organic Everyday Extra Virgin Olive Oil94$26.00Buy from Kosterina
• 89
  1 lb Italian chicken sausage links, sliced into 1/2-inch rounds

  Pasture Raised Sugar-Free Italian Chicken Sausage89$15.95Buy from Grass Roots Farmers' Cooperative
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 85
  1 tsp dried oregano

  Oregano Organic85$7.50Buy from Whole Spice, Inc.
• 84
  1 lb gold potatoes, scrubbed and cut into 1/2-inch cubes

  Organic Gold Potato - 1.5LB84$2.49Buy from Mill Valley Market
• 85
  4 cups chicken broth

  Bonafide Organic Chicken Broth No Salt Added - 32 FO85$9.40Buy from Juneau Natural
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly cracked

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Warm the extra-virgin olive oil in a large heavy pot or Dutch oven over medium-high heat for 1 minute.

2. 2

   Add the sliced Italian chicken sausage links and sear, stirring occasionally, until browned on both sides, about 4 to 5 minutes.

3. 3

   Stir in the minced garlic and dried oregano, cooking until aromatic, about 1 minute.

4. 4

   Add the diced gold potatoes and pour in the chicken broth, stirring well and scraping up any browned bits from the bottom of the pot. Bring the liquid to a rolling boil over high heat, which takes about 3 minutes.

5. 5

   Reduce the heat to medium-low, cover with a tight-fitting lid, and simmer gently until the gold potatoes are tender when pierced with a fork, about 10 to 11 minutes.

6. 6

   Uncover the pot, stir in the salt and freshly cracked black pepper, and simmer for 1 final minute before ladling into warm bowls.