Creamy Sausage Potato Soup (Dairy-Free)

Let’s talk about the ultimate comfort food: a big bowl of creamy sausage potato soup. Perfect for chilly days, right? But here’s the twist—this version is totally dairy-free. Yup, no cream, no milk, but still packed with flavor and richness. Inspired by Italian classics like Zuppa Toscana, this soup combines savory sausage, hearty potatoes, and a creamy sauce made with sweet potatoes and coconut yogurt. It’s a win for anyone craving a cozy, allergen-friendly meal that’s full of flavor. Ready to dig in?

Quick Recipe Snapshot

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4 big, satisfying bowls (easy to scale up if needed)
• Skill Level: Beginner-friendly (just a little chopping involved)
• Tools Needed:
  • A big pot or Dutch oven
  • Medium saucepan
  • Blender (for the cream sauce)
  • Cutting board and a sharp knife

Pro Tip: This soup tastes even better the next day. Make it ahead, and let the flavors do their thing overnight. Just add the cream sauce before serving.

Ingredients

For the Soup:

• 1 lb mild Italian sausage (or swap in turkey sausage or vegan sausage—your call!)
• 2 tbsp ghee, divided (or use olive oil, duck fat, or tallow for Paleo/AIP)
• 1 tbsp olive oil
• 3/4 cup carrots, finely diced (about 2 carrots)
• 3/4 cup celery, finely diced (about 2 stalks)
• 3/4 cup yellow onion, finely diced (1 small onion)
• 2 cloves garlic, minced
• 4 gold potatoes, peeled and chopped into bite-sized pieces (sweet potatoes or rutabaga work too!)
• 1 tsp dried basil
• 1 tsp dried parsley
• 4 cups chicken or turkey broth (swap for veggie broth if vegan)
• 1 tsp sea salt
• 1/2 tsp black pepper (skip for AIP)

For the Dairy-Free Cream Sauce:

• 1 white sweet potato, peeled and chopped
• 3–4 cups water, divided
• 1/4 cup unsweetened coconut yogurt (or sub with canned coconut cream or cashew cream)

Optional Garnish:

Fresh parsley or green onions for that extra pop of color.

Let’s Make It

Step 1: Cook the Sausage

Heat a big pot over medium-high heat. Toss in the sausage and break it up as it cooks. Once it’s browned, scoop it out and set it aside. Leave about a tablespoon of the grease in the pot. If the pot’s dry, just add a splash of olive oil.

Step 2: Sauté the Veggies

Melt 1 tablespoon of ghee in the same pot. Add the carrots, celery, and onion. Cook them until they’re soft and smell amazing—about 5–7 minutes. Stir in the garlic and cook for 30 more seconds.

Step 3: Add the Potatoes and Seasoning

Throw the potatoes into the pot with the basil, parsley, salt, and pepper. Toss it all together so the veggies soak up the flavors. Add the broth, crank up the heat to bring it to a boil, then lower the heat and let it simmer for 15–20 minutes, or until the potatoes are tender.

Step 4: Make the Cream Sauce

While the soup does its thing, boil the sweet potato chunks in a saucepan of water until soft (about 10–12 minutes). Drain them, then blend with 2/3 cup water and coconut yogurt until smooth. If it’s too thick, add a little more water. You want it pourable, not runny.

Step 5: Bring It All Together

Pour the cream sauce into the soup and give it a good stir. Add the cooked sausage back to the pot. Turn the heat to low and let everything mingle for about a minute. Taste, adjust the seasoning, and you’re ready to go.

Step 6: Serve It Up

Grab your favorite bowls and ladle in the soup. Top with fresh parsley or green onions for that finishing touch. Serve it hot and enjoy every comforting bite.

Variations

Adjust It to Your Diet:

• Paleo/AIP: Use sweet potatoes or rutabaga for the potatoes. Skip the black pepper and swap ghee for duck fat or tallow.
• Vegan: Try plant-based sausage and vegetable broth.
• Gluten-Free: Most ingredients are naturally gluten-free, but double-check that your sausage is, too.

Spice It Up:

Want heat? Add red pepper flakes when you cook the sausage or sprinkle in a pinch of cayenne at the end.

Seasonal Twist:

Try swapping carrots and celery for zucchini or bell peppers in the summer for a lighter, brighter version.

Storing & Serving

• Leftovers: This soup keeps like a champ. Let it cool, then store in the fridge for up to 4 days.
• Freezing: Freeze the soup without the cream sauce. Thaw it overnight, then add fresh cream sauce when reheating.
• Reheating: Warm it up on the stovetop over low heat, adding a splash of broth if it’s too thick.

And there you have it: a cozy, dairy-free creamy sausage potato soup that’s big on flavor and perfect for weeknights, meal prep, or when you just need a little extra comfort in a bowl. Enjoy!

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