Heat a bit of olive oil in a large pan on medium-high heat. Add the sausage and cook until completely browned, about 5 minutes. Remove from pan and set on paper towel to absorb any excess oil. Lower the heat to medium and add the onion and garlic into the same pan. Sauté for 15 minutes or until well caramelized, adding small spoonfuls of water as needed to deglaze the pan.

Meanwhile, place the potatoes, broth and water in a large pot and bring to a boil on high heat. Lower heat and simmer until the potatoes are fork tender, approximately 10 minutes. Add caramelized onion and garlic and puree the soup using an immersion blender, or in batches in a blender or food processor.

Return soup to pot and heat on medium. Add browned sausage, broccoli, meyer lemon zest and juice, white wine vinegar and cloves and let simmer for 20 minutes, stirring occasionally. Season with salt and pepper. Serve warm.