Preparation: Getting Your Ingredients Ready Before you start cooking, make sure all your ingredients are prepped and ready to go. This recipe moves quickly once you begin, so having everything organized will make the process seamless.
* Slice the smoked sausage into rounds
* Peel and dice the yellow onion
* Dice the carrots and celery stalks
* Peel and mince the garlic cloves
* Dice the Yukon gold potatoes
* Core and dice the Granny Smith apple

1-Brown the sausage: Heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Add the sausage rounds and cook for 4-5 minutes until browned. Transfer the browned sausage to a plate and set aside.

2-Sauté the aromatics: Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion and sauté for about 3 minutes until it begins to soften. Then add the diced carrots, celery, and minced garlic, continuing to sauté for 2 more minutes until fragrant.

3-Create the soup base: Pour in the chicken or vegetable stock and coconut milk. Add the diced potatoes, diced apple, and Old Bay seasoning. Stir everything well to combine all the flavors.

4-Simmer to perfection: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.

5-Finish and serve: Stir the cooked sausage back into the soup. Taste and season with salt, pepper, and additional Old Bay seasoning as needed. Serve warm and enjoy!