Here's the recipe:
Ingredients
- l lb LightLife breakfast sausage
- 1 medium onion, diced(or mirepoix)
- 3 cloves garlic, minced
- 1 to 3 tsp Italian seasoning
- salt and pepper to taste
- 3-4 cups veggie broth
- 2-3 tbsp miso paste
- appox 2.5 lb potatoes, diced into small cubes
- salt and pepper to taste
- 2 cups Next Milk
- 1 tbsp flour
Instructions
- Saute the veggies in oil until soft. Add salt and pepper. Add sausage shortly after starting saute. Add garlic and cook 2 more minutes, or until fragrant.
- Mix miso paste in 1 cup of milk
- Add milk, broth, seasoning and potatoes. bring to a boil and then simmer for 30 to 60 minutes until potatoes are soft. Mash with a masher a bit.
- Mix rest of milk and flour. Add to soup, bring back to a boil, then remove from heat and let thicken.
I've been meaning to make it again since I've only made it once since becoming a plant-mouth. The last time was ok but I tend to obsess over perfecting recipes and after going vegan I've been wanting to port a few of my standbys over. My chili recipe is perfection but I felt my potato soup was still lacking.
A few weeks ago I promised my oldest I would make it for him. And I wanted to test out a brainfart I had for using miso to add some much needed umami since my old recipe used a can of condensed cream of chicken soup that basically carried the entire recipe. Turns out the miso was a great idea.
My kid is a standard picky eater kid and will usually only eat enough to qualify as a meal(we were all kids once and he just wants to get back to playing. I get it lol) but he has 2 servings.
A friend was over as well for a Dungeons and Dragons session and she is a fellow ND but has quite a few food aversions so I made sure to run the ingredients by her and check our food cheat sheet and it was all good. I did check last minute if the fake sausage was ok since she is Jewish and she said yep. She loved it. Wife loved it. Kid loved it and I am pissed because there isn't enough leftover for me to have it for lunch.
I'll try to share my chili recipe when I make it next as well. It's fucking good too.