Ingredients
Equipment
Method
Soup
- 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.
Roux
- 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
Finishing soup
- 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