This creamy soup is plant-based and ultra comforting.
Heat the olive oil in a large soup pot, on medium high. Then crumble the sausage, if it isn't already, into the pot. Saute reducing heat as needed until the sausage crumbles are nice and brown. About 5-7 minutes, depending on what kind of sausage you are using.
Remove the sausage crumbles from the pot, put them in a bowl and set aside.
If there are a bunch of brown bits of sausage stuck to the bottom of the pot, scrape as much off the bottom as you can and discard it.
Then heat 1 tablespoon of vegan butter in the pot on medium high and then add the carrots, celery, onion and garlic. Saute reducing heat as needed until the onions are translucent. About 5 minutes. Season with a pinch of salt and pepper.
Now, add the diced potatoes to the pot and toss to combine. Season with the basil, oregano and another pinch of salt and pepper. Saute for 1 minute.
Then, add the vegetable broth and stir to combine everything. Bring to a simmer, reduce heat to low. Cover and simmer for 9-12 minutes or until the potatoes are soft.
While the soup is simmering, make a cream sauce on a separate burner. In a large cast iron or non-stick skillet, heat the remaining 4 tablespoons of vegan butter on medium.
Once the butter has melted, add the flour and whisk to combine. Forming a roux(paste). Let the roux simmer for a minute, then add the non-dairy milk and a pinch of salt and pepper. Whisk to fully combine, making sure there are no lumps. Whisk constantly until the sauce is nice and thick.2-3 minutes. Turn the heat off.
Once the potatoes are tender, add the cream sauce you made to the pot. Whisk to fully combine.
Then add the vegan cream cheese and the vegan cheddar(if using). Keep whisking until the vegan cream cheese fully melts into the soup it may take a minute, just keep whisking.
Season with a pinch of salt and pepper, taste and adjust seasonings.
Now, add the sausage crumbles back to the pot with the soup. Stir and make sure the sausage gets hot again. Serve immediately with extra cheddar if desired.
*I used Beyond brats, crumbled up into small pieces, if using the Beyond brats, I recommend removing the casings. But you can use Gimme Lean sausage from Lightlife, Boca sausage crumbles, Tofu crumbles or your favorite vegan sausage.
This soup does reheat well, but I found if I reheat it several times, the cream starts to break. So I recommend only reheating once.