Sausage, Potato & Broccoli Cheddar Soup (Edit recipe)

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Another soup to add to your soup season rotation here with my Sausage, Potato & Broccoli Cheddar Soup! Featuring Beyond Meat Hot Italian Sausages, loads of tender taters & broccoli, notes of underlying heat, and finished with old cheddar cheese. Creamy, rich, chunky, all the good things.

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PREP TIME

20 minutes

COOK TIME

45 minutes

INGREDIENTS

19

Serves: 4

Ingredients

1 Tbsp Extra Virgin Olive Oil
2 Tbsp Butter, Unsalted
.5 tsp Red Pepper Flakes
2 cloves Garlic, crushed & minced
1 whole Yellow Onion, diced
2 whole Celery, diced
1 whole Carrots, peeled & diced
2 whole Plant-Based Hot Italian Sausage - Beyond Meat
4 cups Yellow Potatoes, cut in to large chunks
4 cups Vegetable Broth, I used Pres Choice Plant-Based Chik'n
4 cups Broccoli, Cut In To Florets (comparable to potatoes)
1 tsp Garlic Powder
.5 tsp Onion Powder
1 tsp All Purpose Seasoning - Vegeta
.5 cup Heavy Cream (Whipping Cream), room temeprature
1 cup Aged Cheddar Cheese, shredded
3 Tbsp Parsley, chopped
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating your EVOO, butter, garlic, and pepper flakes, in a large, deep skillet / pot set to just below medium. Once heated, stir and let the garlic sizzle for about a minute before adding the onion, carrot, celery, and a good pinch of salt & pepper. Stir and let those veggies cook about 10 minutes, stirring as needed. If you notice browning, reduce your temp a touch.
Do your best to peel the casing off of the sausages. It's a task lol don't worry if you don't get it all off. Make a well in the center of the pan and crumble in your sausages. Let those brown up for a few minutes, flipping / stirring as it browns. Stir everything together, season with salt, and continue to cook another 4 minutes or so. Add your potatoes and a generous pinch of salt. Cover and let those potatoes steam in the pot for 5 minutes.
Pour in your broth and wait for the soup to come to a boil. Once boiled, add the garlic powder, onion powder, vegeta, and another pinch of pepper. Reduce the heat to a simmer, cover, and cook for 10 minutes. Drop in the broccoli and season again with a pinch of salt. Stir, cover, and continue to cook for another 10 minutes. Broccoli should still have a little texture while the potatoes will be nice and tender.
Scoop 1 Cup of the broccoli / potatoes in to a separate bowl and blend using an immersion blender until it's thick and creamy. In the meantime, add your cream to the soup and wait for it to come to temp. Add the paste back in to the soup and stir until everything is creamy and combined. Let the soup simmer for another couple of minutes. Turn off the heat and fold in your shredded cheddar and fresh parsley. Taste and adjust your salt / pepper if needed / desired.
Serve your bowls up with some shredded cheddar, parsley, and pepper flakes. ENJOY!
Leftover soup will keep in an airtight container in the fridge for 4 days.

Notes

I kept the taters quite large because I just love a smooth, creamy potato in my soup. You could always cut them in to smaller cubes and adjust your cook time a touch. Make sure to cut your broccoli similarly.
I only used two sausages in order to keep the focus on the taters and broccoli. They added just the right amount of sausage flavour throughout the soup. You could always add the entire 4 pack for a chunkier soup with more sausage throughout!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	601
Fat:	39 g
Carbohydrates:	44 g
Protein:	27 g
Cholesterol:	55 g
Sodium:	1424 mg
Fiber:	4 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.