Gluten-Free German Potato Soup with Sausage

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C/175°C). Add the 2 tablespoons of olive oil.
2. 2Add the 1 medium diced onion, 2 diced carrots, and 2 diced stalks of celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
3. 3Add the about 450 g of sliced smoked sausage to the pot. Cook, stirring, until the sausage is lightly browned, about 3 to 5 minutes.
4. 4Add the about 680 g of diced potatoes and the 6 cups of gluten-free vegetable broth to the pot. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer until the potatoes are fork-tender, about 20 to 25 minutes.
5. 5Stir in the 1 cup of heavy cream (or coconut cream) and the 1 tablespoon of Dijon mustard. Heat the soup gently until it is warmed through. Do not allow the soup to boil after adding the cream.
6. 6Taste the soup and add the 1 teaspoon of salt and 0.5 teaspoon of black pepper as needed. Stir well to combine.
7. 7Ladle the hot soup into bowls. Garnish each serving with the 2 tablespoons of chopped fresh parsley before serving.