Brown the sausage and bison until no longer pink.
Drain the meat and put back in pot.
Add garlic, onion, and spices and cook until onion is translucent.
Stir in chicken broth and bring to a boil.
Add diced potatoes and cook until tender.
While potatoes are cooking make the roux in a separate pot.
Melt Earth Balance.
Stir in the flour and whisk for 1-2 minutes.
Slowly add in the rice milk while still whisking constantly.
Continue whisking until the sauce has thickened.
Once the potatoes are tender, pour the creamy roux mixture into the soup.
Simmer on low heat until the soup is slightly thickened.
*At this point you could toss in a few cups of spinach and let it wilt while the soup simmers.
One day I will do this. Maybe when I do not have toddlers. For now I'll just be happy to serve them a spinach salad on the side.
This recipe is adapted from the one found here at Damn Delicious