Sautee 1 medium to large onion (diced) in 1/4 cup coconut oil in the bottom of your soup pot.
Peel & dice 4 large red potatoes.
When onions are translucent* (see through rather than white), add in diced potatoes, 1/8 tsp of ground thyme, 1/8 tsp pepper, 1 tsp of salt and 2 cups water.
Take half (7-8 ounces) of a GF ring/link sausage (I use Hillshire Farms Polska Kielbasa, which is at the time of this post GF), and cut it in half lengthwise, then chop into pieces.
If desired, you can serve with a dollop of DF butter (we like Earth Balance Original Buttery Spread in the tub, not the sticks). If you have good red potatoes (that have more of a yellow interior rather than a white) you won't even need butter to make this a savory chowder, great for a chilly day and much more filling than a standard soup.
*If you skip this step in recipes, for a throw-it-all-in meal, you're running the risk of having stronger, possibly crunchy or chewy onions in your end result, which is not the goal. Many times onions or other veggies are called to be sauteed first, and there is a reason!