Simple Dairy Free Sausage Potato Soup
Finding "Creamy" dairy foods can be challenging. Using Coconut milk adds the creaminess without it being too heavy. This dinner is quick and very delicious.
Ingredients
- 1 pound spicy Italian sausage
- 1 medium onion diced
- 4 medium yellow potatoes, diced
- ½ tsp crushed red pepper flakes (optional but not really, put it in!)
- 2 Tbsp garlic, minced, about 4 cloves
- 4 cups chicken stock
- 4 cups fresh Kale or swiss chard or Spinach
- 1 can coconut milk, or more, to taste
- Salt and fresh cracked pepper, to taste
Instructions
- In pot add Italian sausage and and add the crushed red pepper flakes. When sausage is browned and almost cooked through, add the diced onions and garlic. Cook until translucent and fragrant.
- *New Option: If you want to thicken the soup a but more add 2 tbsp of flour to the sausage and onions. Stir and then proceed to the next step. The flour will help thicken the soup a bit!
- Add the chicken broth to the pot and bring to a boil. Then add the potatoes, salt, and pepper and close the lid. Check on potatoes to see if they are cooked through (a fork will easily be able to poke through potato)
- When potatoes are done, remove the lid. Stir in the Kale and coconut milk; heat through until Kale is softened. Adjust seasoning with salt and pepper and serve immediately. I'll serve this meal with rolls or biscuits. Enjoy!
Notes
Swiss Chard: If you decide to use Swiss Chard, you can add the bright pink colored stalks to the soup as well. Simply, chop them up and add them a minute or two before the potatoes are done cooking.
For the Instant Pot version go here!