Sausage, Potato & Broccoli Cheddar Soup

Sausage, Potato & Broccoli Cheddar Soup

Prep Time: 20 Min
Cook Time: Approx. 45 Min

Yields: 4 Servings

What You Need

• 1 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 1/2 Tsp. Red Pepper Flakes
• 2 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Carrot, peeled & diced
• 2 x Beyond Meat Hot Italian Sausages
• 4 C Yellow Potatoes, peeled & chopped
• 4 C Pres. Choice Plant-Based Chik'n Broth
• 4 C Broccoli Florets
• 1 Tsp. Garlic Powder
• 1/2 Tsp. Onion Powder
• 1 Tsp. Vegeta Seasoning
• 1/2 C Whipping Cream, room temp
• 1 C Old Cheddar, shredded
• 3 Tbsp. Fresh Parsley, chopped
• Himalayan Salt & Cracked Pepper
• GARNISH - Parsley, Cheddar, Pepper Flakes

Directions

• Begin heating your EVOO, butter, garlic, and pepper flakes, in a large, deep skillet / pot set to just below medium. Once heated, stir and let the garlic sizzle for about a minute before adding the onion, carrot, celery, and a good pinch of salt & pepper. Stir and let those veggies cook about 10 minutes, stirring as needed. If you notice browning, reduce your temp a touch.
• Do your best to peel the casing off of the sausages. It's a task lol don't worry if you don't get it all off. Make a well in the center of the pan and crumble in your sausages. Let those brown up for a few minutes, flipping / stirring as it browns. Stir everything together, season with salt, and continue to cook another 4 minutes or so. Add your potatoes and a generous pinch of salt. Cover and let those potatoes steam in the pot for 5 minutes. ​

• Pour in your broth and wait for the soup to come to a boil. Once boiled, add the garlic powder, onion powder, vegeta, and another pinch of pepper. Reduce the heat to a simmer, cover, and cook for 10 minutes. Drop in the broccoli and season again with a pinch of salt. Stir, cover, and continue to cook for another 10 minutes. Broccoli should still have a little texture while the potatoes will be nice and tender. 
• Scoop 1 Cup of the broccoli / potatoes in to a separate bowl and blend using an immersion blender until it's thick and creamy. In the meantime, add your cream to the soup and wait for it to come to temp. Add the paste back in to the soup and stir until everything is creamy and combined. Let the soup simmer for another couple of minutes. Turn off the heat and fold in your shredded cheddar and fresh parsley. Taste and adjust your salt / pepper if needed / desired.
• Serve your bowls up with some shredded cheddar, parsley, and pepper flakes. ENJOY!
• Leftover soup will keep in an airtight container in the fridge for 4 days.

HAPPY VEG