When I graduated college and moved into my very first apartment, my mother wrote down all of my favorite recipes in a small binder and gave it to me so that I knew how to make them. Alex knew about this binder, he’d seen the binder, he’d held it in his hands. Yet it wasn’t until Alex and I moved in together that I saw that my mother-in-law had made a binder of her own for him. He’d never mentioned it!
I recently cracked this binder open looking for some blogging inspiration. After all, those recipes are Alex’s favorite and I could easily make them for him. I noticed this recipe right away and, since it’s compiled of ingredients we usually have on hand anyway, I decided to make it the next evening.
I used hot Italian sausage instead of the sweet that it calls for which gave the soup a more surprising kick than I expected. A delicious kick, but a kick nonetheless. This soup is hearty without being heavy. I’ll definitely make it again and I’m so glad that I found this recipe tucked away! I’m sure you’ll be seeing more of Joan’s recipes popping up here soon enough.
basque potato soup
1 pound sweet italian sausage, cut into 1/2-inch chunks
1 onion, chopped
1 28 ounce can diced tomatoes
4 medium russet potatoes, cut into 1/2-inch pieces
3 rubs celery, cut diagonally
4 cups chicken broth
1 bay leaf
1/2 teaspoon dried thyme
1 tablespoon lemon juice
salt and pepper, to taste
Brown the sausage in a soup pot over medium-high heat, about 15 minutes. Add the onion and cook, stirring, until it is translucent. Add the rest of the ingredients and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the potatoes are tender, about 30-45 minutes. Season with salt and pepper before serving.