Smoked Sausage, Apple and Potato Soup
This Smoked Sausage, Apple and Potato Soup recipe is easy to make and simmered in the yummiest zesty, creamy broth.
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- 2 tablespoons olive oil, divided
- 14 ounces smoked sausage, sliced into rounds
- 1 medium yellow onion, peeled and diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, peeled and minced
- 6 cups chicken or vegetable stock
- 1 (14 ounce) can full-fat coconut milk
- 1 1/2 pounds Yukon gold potatoes, diced
- 1 G ranny smith apple, cored and diced
- 1 1/2 tablespoons Old Bay seasoning
- 2 bay leaves
- fine sea salt and freshly-cracked black pepper, to taste
Langkah-langkah
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.
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.
Add the stock, coconut milk, potatoes, apple, Old Bay, bay leaves, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low to maintain the simmer, cover, and cook for 15 minutes or until the potatoes are completely tender.
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.
Serve warm, garnished with an extra twist of black pepper if desired.
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