Winter. The time of the year when it gets dark early, and baby, it’s cold outside! During the winter, nothing makes me more comfy than a good soup. This dairy-free (DF) version of Sausage Kale and Potato Soup will leave just just as satisfied as if you used heavy cream in it.
My husband, David, can’t have dairy products. The original recipe for this soup calls for heavy cream. With my undying love for this soup, this culinary curve ball was difficult to figure out. Folks, let me tell you the secret: TOFU! Did you know that if you put Silken Tofu in a blender and completely liquefy it, it becomes the perfect substitute for heavy cream in a soup? Trust me, you won’t be able to tell a difference.
Dairy-Free Sausage Kale and Potato Soup
- 1 pound Italian sausage, taken out of the casing
- 2 large russet potatoes, cut in 1/4 inch cubes
- 1 large onion, chopped
- 2 strips bacon, cooked crisp and chopped
- 2 gloves garlic, minced
- 2 cups kale
- 2 cans chicken broth
- 1 cup liquefied Silken Tofu
Brown bacon, set aside when crisp. Add sausage to pan and brown, set aside. Place onions, potatoes, chicken broth, water and garlic in pot and cook on medium until potatoes are done. Add sausage, bacon, salt and pepper to taste then simmer for 10 more min. Turn to low heat, add kale and silken tofu, heat thoroughly and serve.
To anyone out there who is longing for a creamy and hearty soup this winter, give this a try, even if you can’t have dairy. This soup is sure to keep you warm and cozy this winter!