Dueling Potato Soup

Okay, so maybe yams aren't technically a potato, but whatever it's the most delish soup I've ever made! 

As you will always hear me say, use cast iron and go organic as often as possible!  :-)

In a cast iron dutch oven (or pot of your choice) drizzle some olive oil and brown:

1 lb. Isernio's Breakfast Sausage (Fred Meyer, Safeway)
1 Large Onion, Diced
5 Cloves Garlic, mashed or ground in mortar and pestle

Add:
1 Carton Trader Joe's (or any other) GF Veggie Broth
4 Cups Water
1/2 Stalk Diced Celery
2 Medium Yams, peeled and diced
4 or 5 Small/Med Potatoes
1 Cup Chopped Parsley
2 Bay Leaves
1 tsp Dry Mustard Powder
1 tsp. Ground Oregano
1 tsp. Garlic Powder
1 tsp. Onion Powder
2 tsp. Salt (to taste)
Trader Joe's Smoked Sea Salt (to taste)

Let all ingredients simmer on medium heat for about 45 minutes until the potatoes are all very tender.  Take a potato masher and mush everything up a little bit.  This thickens the soup and lets the sweetness of the yams blend with the broth.  Simmer for another 15 minutes or so and serve.