Sausage & Tater Soup with Cheesy Puff Pastry

Sausage & Potato Soup with
Cheesy Puff Pastry

Prep Time: 20 Min
Cook Time: 45 - 50 Min

Yields: 4 Servings

What You Need

• 1 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
  
• 1 Tsp. Red Pepper Flakes
  
• 4 cloves Garlic, crushed & minced
  
• 1 Shallot, diced
  
• 1 Yellow Onion, diced
  
• 2 stalks Celery, sliced
• 1 Carrot, peeled & cut into half moons
• 2 Tsp. Primal Palate Meat & Potatoes Seasoning
• 2 x Beyond Meat Hot Italian Sausages, casings peeled off (as best you can)
• 4.5 C Yellow Potatoes, cut into medium sized cubes / chunks 
• 4 C President's Choice Plant-Based Chik'n Broth
• 1 Tsp. Vegeta Seasoning
• 1 Tsp. Clubhouse Garlic Plus Seasoning
• 1/2 C Whipping Cream, room temp
• 1 C Aged Cheddar, shredded ( I used a combo of aged Scottish Cheddar and Aged marble)
• 2 Tbsp. Fresh Parsley, chopped
• Himalayan Salt & Cracked Pepper

PUFF PASTRY

• 225g Butter Puff Pastry Sheet
• 1 Large, Free Range Egg + Water
• Shredded Aged Cheddar

Notes

• The cheesy puff pastry was SO YUMMY! I topped the soup with them and admittedly, they did inevitably get a bit soggy as I cut through them which I personally didn't mind. They were giving chik'n and dumpling vibes. You could always serve them on the side to keep them nice and crispy throughout service. 
• I also probably should've poked the puff piles with a fork to keep them from getting so huge, but honestly, I enjoyed them so much it didn't really matter to me. Tots up to you.

Directions

• Begin heating the EVOO, butter, garlic, and pepper flakes in a large, deep non-stick skillet / soup pot set to just below medium. Once heated, stir and let everything sizzle together for about a minute before adding the shallot, onion, carrot, celery, 1 Tsp. Meat & Potatoes seasoning & a good pinch of both salt & pepper. Let those veggies cook about 15 minutes, stirring as needed until softened but not entirely tender. Reduce your heat if you notice any deep browning of your veg.​

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• Make a well in the center of the pot / skillet and crumble in your sausages. Season with salt & pepper and stir / flip as the sausages cook up for a a couple minutes before stirring everything together and continuing to cook another couple mins. Add the potatoes and a generous hit of both salt & pepper. Stir and cover the skillet for 5 minutes. 
• Preheat your oven to 400 F
• Pour in the broth and make sure to scrape the bottom of your skillet / pot for any flavour bits. Bring the soup to a boil and once boiled, add the remaining Meat & Potatoes seasoning, Garlic Plus, and vegeta. Stir, reduce to a simmer, and cover with a tilted lid for 20 - 25 until your taters are tender.​

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• For the puff pastry, cut it in half widthwise, and then cut those in half as well leaving you with four strips. Cut each strip into 3 equal sized squares leaving you with 12 in total. On a parchment lined baking sheet, arrange 4 different piles of 3 pieces of the puff pastry. Whisk together your egg with some cold water and brush the puff pastry piles with your egg wash. 
• Bake for 17 - 20 minutes until fluffy, crispy and golden. Remove and top each one with some shredded cheddar & return to the oven until melty.​

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• Once your taters are tender, turn off the heat and fold in the cream, cheese(s), and fresh parsley. Taste and adjust your salt if needed / desired. Cover and set aside for 5 + minutes.
• For service, serve up your creamy soup and garnish with your puff pastry, extra shredded cheddar if desired, and some sprinkled parsley. ENJOY!
• Remaining soup can be refrigerated for up to 4 days in an airtight container.

HAPPY VEG