Dairy-Free German Potato Soup with Smoked Sausage

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1 medium onion, chopped, and cook, stirring occasionally, until it is softened and translucent, about 5 minutes.
2. 2Add the about 680 g potatoes, peeled and diced, and the about 340 g smoked sausage to the pot. Cook for another 5 minutes, stirring occasionally, until the sausage begins to brown slightly.
3. 3Pour in the 6 cups of vegetable broth. Increase the heat to high and bring the liquid to a rolling 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. 4Stir in the 1 cup of plant-based milk and the 2 teaspoons of Dijon mustard. Continue to heat the soup gently over low heat (71.11°C / 70°C) for 5 minutes, stirring often, until it is warmed through. Do not allow the soup to boil after adding the plant-based milk, as this can cause it to curdle.
5. 5Taste the soup and season with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Stir well to combine the seasonings.
6. 6Ladle the hot soup into bowls. Garnish each serving with the 2 tablespoons of fresh parsley, chopped, just before serving.

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