Creamy Sausage & Tater Soup for 2

Creamy Sausage & Tater Soup For 2

Prep Time: 20 Min
Cook Time: 50 - 55 Min

Yields: 2 Bowls

What You Need

• 1 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 1/2 Tsp. Red Pepper Flakes
• 3 cloves Garlic, crushed & minced
• 4 sprigs Fresh Thyme
• 1 small Yellow Onion, diced
• 1 stalk Celery, diced
• 1 small Carrot, peeled & cut in to half moons
• 1/2 Bell Pepper, diced
• 2 Beyond Meat Hot Italian Sausages
• 1 Large Yellow Potato, cut in to chunks (Cut taters in half lengthwise, half again, and chop in to 4 pieces each)
• 1 C White Wine ( I used Pinot Grigio)
• 2 1/2 C Plant-Based Chik'n Broth
• 1 Tsp. Clubhouse Garlic Plus 
• 1/3 C Whipping Cream, room temp
• 1/4 C Grana Padano, finely shredded
• 3 Tbsp. Fresh Parsley, chopped
• Himalayan Salt & Cracked Pepper
• GARNISH - Parsley, Grana Padano

Directions

• Begin heating the EVOO, butter, pepper flakes, garlic, and thyme, in a 10" skillet set to just about medium. Once heated, let everything sizzle together for about a minute before adding the onion, carrot, celery, bell pepper, and a generous pinch of both salt & pepper. Stir and cook for 10 - 12 minutes until veggies are mostly soft. If you notice browning, reduce your heat a touch.​

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• Move the veg to the outer parts of the skillet. If you can peel off the sausage casings, do so. They can be annoying to take off and honestly, they disintegrate anyways lol. Crumble the sausages into the center of the skillet and let those brown up as you flip / stir for about 4 minutes. Stir everything back together now with a good pinch of salt & pepper and continue to cook another 2 minutes or so.
• Drop in the taters along with another pinch of salt & pepper. Stir and cover for a few minutes. Remove cover and pour in the wine. Let the wine simmer off for about 4 minutes, reducing it by about 2/3. Pour in the broth and wait for the soup to come to a boil. Once boiled, season with the Garlic Plus, a good hit of salt, and reduce to a simmer. Simmer 20 - 25 minutes until your taters are soft and soup has reduced nicely.​

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• Pour in the cream and wait for the soup to come back to a simmer. Turn off the heat and fold in the grana padano and fresh parsley. Pluck out the thyme sprigs, taste, and adjust your salt if needed / desired.
• Serve your bowls garnished with additional grana padano & parsley. I served mine up with some pretzel buns I had on hand, but any crusty bread will do. ENJOY!

HAPPY VEG