How To Make Smoked Sausage, Apple and Potato Soup
Apples & smoked sausages in a potato soup base may seem strange, but this recipe is just delicious. The creamy broth is seasoned with Old Bay & bay leaves.
Serves:
Ingredients
- 2tbspolive oil,divided
- 14ozsmoked sausage,sliced into rounds
- 1medium yellow onion,peeled and diced
- 2medium carrots,diced
- 2stalkscelery,diced
- 4clovesgarlic,peeled and minced
- 6cupschicken stock,or vegetable stock
- 14ozfull-fat coconut milk,(1 can)
- 1½lbsyukon gold potatoes,diced
- 1granny smith apple,cored and diced
- 1½tbspOld Bay seasoning
- 2bay leaves
- fine sea salt and freshly-cracked black pepper, to taste
Instructions
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Heat one tablespoon oil in a large stockpot over medium-high heat. Add the sausage and sauté for 4 to 5 minutes, stirring occasionally, until lightly browned. Transfer the sausage to a clean plate and set aside.
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Heat the remaining tablespoon of oil in the stockpot over medium-high heat. Add the onion and sauté for 3 minutes, stirring occasionally. Add the carrots, celery and garlic and sauté for 2 more minutes, stirring frequently.
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Add the stock, coconut milk, potatoes, apple, Old Bay, bay leaves, and stir to combine. Continue cooking until the soup reaches a simmer.
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Reduce heat to medium-low to maintain the simmer, cover, and cook for 15 minutes or until the potatoes are completely tender.
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Stir in the cooked sausage and remove and discard the bay leaves. Then give the soup a taste and season with salt, pepper, and/or extra Old Bay as needed.
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Serve warm, garnished with an extra twist of black pepper if desired.
Nutrition
- Calories: 431.49kcal
- Fat: 28.68g
- Saturated Fat: 14.27g
- Trans Fat: 0.05g
- Monounsaturated Fat: 8.88g
- Polyunsaturated Fat: 3.17g
- Carbohydrates: 30.23g
- Fiber: 3.47g
- Sugar: 7.53g
- Protein: 15.53g
- Cholesterol: 40.13mg
- Sodium: 1002.16mg
- Calcium: 54.22mg
- Potassium: 942.13mg
- Iron: 3.72mg
- Vitamin A: 147.38µg
- Vitamin C: 20.47mg
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