Add the olive oil to a soup pot. Take the sausage meat out of the casings and crumble it into the pot. Cook it, over medium-high heat, stirring occasionally, until the liquid has been released and the sausages start to brown/crisp up (took me about 8 minutes). You may need to turn the heat down a bit towards the end.
If there's a lot of excess oil in the pan, spoon it out (you should have about a tablespoon or so of fat in there). Stir in the onion, celery, and carrots. Sauté for 5 minutes or so.
Stir in the garlic and let it cook for about 30 seconds, then add the broth and water. Scrape up the brown bits from the bottom of the pot.
Add in the potatoes and increase the heat to high. Bring the soup to a boil, then cover the pan with the lid slightly ajar and reduce the heat so it's simmering. Cook for 20 minutes or until the potatoes and veggies are tender.
Season with salt & pepper if needed.
Served 4-6 depending on how much people eat (and if you serve something like bread with it).
Anything around a pound of sausages will work. Here in Canada Johnsonville brats come in 500g packages, so I will typically just use the whole pack.
Use low-sodium broth if you're sensitive to salt.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.