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Creamy Tuscan Potato Soup

This Creamy Tuscan Potato Soup is delicious and dairy-free! Making it the perfect dish to serve for your dairy intolerant friends!

Bowl of Tuscan Potato Soup filled with, potatoes, sausage, kale, and celery.
Creamy Tuscan Potato Soup

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Searching for that oh-so-creamy soup without the, well, cream/dairy? Look no further cause I have the recipe for you! Once cooked and then blended, Ontario potatoes have the perfect texture for a creamy dish. Making this a easy meal to serve your dairy-intolerant friends and family!


If that isn't enough to make your mouth water, this soup is packed with other veggies like celery, spinach, and sundried tomoatoes. And I can't forget about the suasage (sweet or spicy) that really makes this savoury soup oh so delish!



Creamy Tuscan Potato Soup (Dairy-Free)

Serves 4 - 5


What you'll need:

1 tbsp extra virgin olive oil, divided 

2 Italian sausages (sweet or spicy), removed from casing

1 medium onion, small dice 

2 celery ribs, small dice 

4 garlic cloves, minces

2 tsp dried basil 

3 medium Ontario potatoes (I used yukon golds), peeled & diced

⅓ cup dry white wine

2 ½ cups chicken stock

Salt & pepper, to taste

⅓ cup chopped sundried tomatoes 

Couple handfuls of spinach or other chopped leafy green like kale or chard



Steps:

Add ½ tbsp extra virgin olive oil to a large pot over medium-high heat. Once the oil is hot, add the sausages to the pot and break them up into small pieces as they cook. Once the sausage meat is cooked through, use a slotted spoon to transfer the cooked sausage to a plate, and set it aside. Turn the heat down to medium and add the remaining ½ tbsp of olive oil to the pot, followed by the diced onion and celery. Cook until the onion is translucent, then add the garlic and dried basil, and cook for 1 minute. Stir in the diced Ontario potatoes and turn the heat back up to medium-low. Add the white wine to the pot and let it reduce for 1-2 minutes, until it reduces by half. Pour in the chicken stock and season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes or until the potatoes are just tender. Turn off the heat and carefully transfer 3 ladles of soup to a blender. Blend until smooth. Return the blended soup to the pot and stir. Add the chopped sundried tomatoes and spinach to the pot and stir to combine. Enjoy!

To serve: ladle into bowls, and top with fresh basil!


Enjoy, my friends!


Chef Jill's Signature

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