Ingredients
Scale
- 1 lb turkey sausage
- 2 tbsp unsalted butter (or olive oil)
- 3 cups mirepoix (carrots, celery, onion)
- 1.5 lb baby gold potatoes
- 4 cups chicken stock
- 1 cup milk (or almond milk)
- 0.5 cup heavy cream (or coconut cream)
- 1 cup extra-sharp cheddar cheese
- 1 tbsp dried parsley
- 1 tbsp dried basil
- 0.5 cup gluten-free flour
- to taste salt
- to taste pepper
- 1 cup sour cream (or Greek yogurt)
- 1 loaf hearty buttered bread
Instructions
- In a large pot over medium heat, brown the turkey sausage until fully cooked.
- Add butter and sauté the mirepoix mix and garlic for about 5 minutes until softened.
- Stir in the potatoes, chicken broth, parsley, and basil; bring to a simmer.
- Whisk in flour to thicken the soup.
- Reduce heat and stir in milk and cream until smooth; allow to heat through.
- Season with salt and pepper, then add cheese until melted.
- Ladle into bowls and serve with sour cream on top if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg