Dairy-Free German Potato Soup with Sausage

Ingredients

• about 910 g Potatoes, peeled and diced
• about 450 g Smoked Sausage (e.g., Kielbasa)
• 1 medium Onion, diced
• 2 medium Carrots, diced
• 2 stalks Celery, diced
• 4 cloves Garlic, minced
• 6 cups Vegetable Broth
• 1 can (13.5oz) Full-Fat Coconut Milk
• 1/4 cup Fresh Parsley, chopped
• 2 tablespoons Fresh Chives, chopped
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 tablespoons Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / about 175°C). Add the 2 tablespoons of olive oil and let it warm for about 30 seconds. Add the about 450 g of smoked sausage, cut into 1.27 cm thick rounds, and cook for 5-7 minutes, turning occasionally, until browned on both sides.
2. 2Add the 1 medium onion (diced), 2 medium carrots (diced), and 2 stalks celery (diced) to the pot with the sausage. Cook, stirring often, for 5-7 minutes until the vegetables begin to soften. Add the 4 cloves of garlic (minced) and cook for 1 minute more, stirring constantly, until you can smell its fragrance.
3. 3Add the about 910 g of potatoes (peeled and diced) and the 6 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the diced potatoes are easily pierced with a fork.
4. 4Carefully stir in the 1 can (about 380 g) of full-fat coconut milk. Heat the soup gently for 5 minutes, stirring occasionally, until it is warmed through. Do not allow the soup to boil after adding the coconut milk.
5. 5Taste the soup and add the 1 teaspoon of salt and 1/2 teaspoon of black pepper as needed. Stir well to combine.
6. 6Ladle the hot soup into bowls. Garnish each serving with the 1/4 cup of fresh parsley (chopped) and the 2 tablespoons of fresh chives (chopped) just before serving.

Substitutions

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