Gluten-Free German Potato Soup with Sausage

Ingredients

• 6 medium Potatoes, peeled and diced
• about 450 g Smoked Sausage (Knackwurst or Bratwurst), sliced
• 1 large Onion, diced
• 2 medium Carrots, diced
• 2 stalks Celery, diced
• 8 cups Chicken Broth (gluten-free)
• 2 tbsp Rice Flour
• 1 cup Milk (dairy or plant-based)
• 2 tbsp Fresh Parsley, chopped
• 1 tsp Salt
• 0.5 tsp Black Pepper

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

Instructions

1. 1In a large pot or Dutch oven, brown the sliced sausage over medium heat. Remove sausage and set aside.
2. 2Add diced onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
3. 3Stir in the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
4. 4In a small bowl, whisk together rice flour with 1/4 cup of cold water to create a slurry.
5. 5Gradually whisk the rice flour slurry into the soup, stirring constantly to prevent lumps. Simmer for another 5 minutes to thicken.
6. 6Stir in the milk and cooked sausage. Heat through.
7. 7Season with salt and pepper to taste.
8. 8Garnish with fresh parsley before serving.

Substitutions

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