There’s nothing more comforting than a warm bowl of, Alpha-Gal safe, potato soup, especially when it’s made safe for dietary needs without sacrificing flavor or creaminess. This dairy-free, gluten-free, and Alpha-Gal–safe potato soup delivers all the cozy, classic taste you expect using simple, wholesome ingredients. It’s easy to make, filling, and perfect for chilly days, busy weeknights, or whenever you’re craving a comforting homemade meal everyone can enjoy.
A creamy potato soup, free of dairy, is rather difficult to establish. Without the cream cheese, shredded cheese or heavy cream it makes you wonder how it can be thick, creamy and delicious. A runny potato soup just isn’t what hits the spot on a cold night when I’m craving something warm. This recipe brings both creaminess and thickness that you wouldn’t expect. Add the sausage to it and it makes it a full meal with all the flavors of a regular bowl of potato soup.
Steps and Ingredients
In a large stock pot, you’ll need to start with heating your olive oil (or avocado oil) and sautéing the diced turkey sausage. Brown the meat just a bit and then remove it from the pot and set it to the side. If more oil is needed add a tablespoon or two before adding the onions to the pot. Sauté the onions until translucent, adding the minced garlic towards the end. Only cook the garlic for about a minute or until it is golden brown.
Once the onion and garlic is finished, add the broth and potatoes to the pot. These will need to simmer for about 10 to 15 minutes until the potatoes are soft enough to easily smash against the side. Using a potato masher, roughly mash about half of the potatoes. This will create a chunky soup but the mashed potatoes will add to the thickness of the soup. The recipe calls for 4 cups of potatoes, but you can add as many as you would like to create a thicker, more dense soup. While this is simmering move on the the next step.
Three simple ingredients will make the roux that will be used to thicken the soup. Melt the butter first and then whisk in the gluten free flour. Let it cook for about a minute to brown the mixture, then add the milk slowly. Whisk constantly as you add the milk. Continue to stir while cooking for another 4 to 5 minutes. The mixture will begin to thicken. Once the mixture has thickened, remove from heat and add the dairy free cheese. After mashing some of the potatoes in the large pot, you’ll add this cheesy roux to the soup mixture and stir well.
The cheesy roux will continue to thicken the soup mixture as it simmers for about 5 minutes. Add the sausage to the soup and stir until mixed well. Once mixed, the soup is ready to serve. Add toppings such as dairy free sour cream and dairy free cheese shreds for additional flavor.
Potato Soup – Rich and Creamy
Ingredients
Equipment
Method
- In a large pot, heat olive oil over medium heat. Add diced sausage and cook until lightly browned. Use a slotted spoon to transfer the sausage to a bowl and set aside. If needed add a bit more oil to the pan before putting in the onions.1 Package of Smoked Turkey Sausage, diced, 1 tbsp olive oil
- Add diced onions to the pot and cook over medium heat, stirring often for about 5 minutes, until the onions have just begun to turn translucent.½ cup onion, finely diced
- Add the garlic and cook until lightly browned.1 tbsp garlic, minced
- Add the chicken broth and potatoes and begin to a simmer. Cook for 10 to 15 minutes or until the potatoes can be easily smashed against the side with a fork.4 cups chicken broth, 4 cups russet potatoes, peeled and diced
- Using a potato masher, roughly smash about half of the potatoes in the pot.
- In a separate, medium pot, melt your butter and then add the flour. Cook, whisking continuously until the flour begins to turn a lightly golden brown. About 1 minute.5 tbsp plant based butter, ¼ cup gluten free flour (+ 1 tbsp)
- Slowly add the milk, whisking constantly, be sure to get out all of the lumps. Continue to cook until the mixture thickens, about 4 to 5 minutes.2 cups dairy free milk
- Remove the medium pot from the heat and slowly whisk in your dairy free cheese a little at a time. Once all your cheese is melted, stir the roux into the broth mixture in the large pot. Add pepper and salt to taste.1½ cups dairy free cheese, ¼ tsp black pepper, salt, to taste
- Add the sausage back to the pot at this point and stir until well mixed.
- Serve, top with dairy free sour cream and additional dairy free cheese if desired.Dairy free sour cream, for topping, Additional dairy free cheese
