Monday, October 26, 2015

{Allergy Free} Sausage and Potato Soup

This is a yummy and easy fall soup. My kids love anything with potatoes or sausage so I really couldn't go wrong. The original recipe called for wilting some spinach into the soup (which would definitely add some much-needed color to the soup). If I'm brave I might try that, but my kids will probably complain about the slimy green things in their food. Oh well! They did give the soup high marks and my big kids even had second helpings.

Sausage and Potato Soup

1 pound ground sausage
1 pound ground bison
3 garlic cloves, minced
1 onion, diced
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp crushed red pepper flakes (or less to taste)
Salt and pepper to taste
Chicken Broth - enough to cover (probably at least 5 cups)
2 pounds diced yukon gold potatoes
Spinach 2-3 cups (optional)

1/4 cup Earth Balance Soy Free
1/4 cup rice flour
2 cups rice milk

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

No comments:

Post a Comment

Your comments are sweet as honey! Thanks for visiting the hive!

Content © Hives in the Kitchen | Design © 2012 Laura Jane
Unauthorized use of this site's design or code is strictly prohibited