Originally Posted by akane
I'm lactose intollerant but I love this spicy sausage and potato soup. The recipe uses 1 cup of heavy cream and without it the soup is rather thin and seems watery. I saw on one site substituting butter and milk which for me would be margarine and soymilk in place of cream. Other suggestions that I'm not as confident would come out right were yogurt and coolwhip. Any ideas how to make the soup creamier while avoiding using milk products unless they are soy?
A spicy sausage and potato soup should not need cream in any shape or form!
Finely dice an onion and sweat/sauté in olive oil and butter over a medium heat. In other words, cook the onion for 10-15 minutes over a lightly sizzling heat, in a covered pan. The noise the pan should make is a gentle buzz like a lazy bumble bee - not an angry wasp! Give the pan a few stirs, just to mix things up! Add well washed and finely diced potatoes and stir in with the onion and 1/2/3 cloves of garlic, finely chopped. The amount of garlic you add depends upon your preference. You could add 1 clove, in it`s skin and remove before serving for a very mild flavour or add it finely sliced for a more intense flavour or grated for an even more intense flavour.
Add STOCK (not water), either home-made stock or made from using a vegetable or chicken stock cube or preferably a boullion mix, (made up according to the directions given) to cover the vegetables by one/two inches. Simmer the potatoes, covered, over a low heat until the potatoes are cooked. Meanwhile, cut the chorizo into fine dice. Use a fork or potato masher and mash the potatoes leaving some lumps in the mix. Add the diced chorizo, stir in and heat through over a medium heat for 5 minutes. Taste and season as necessary - you will find that you don`t need cream!
Hope this helps,