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Creamy Sausage Potato Soup (Dairy-Free)

Creamy Sausage Potato Soup
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This creamy sausage potato soup is a hearty, dairy-free twist on a classic comfort dish. Packed with savory Italian sausage, tender potatoes, and a luscious coconut-based cream sauce, it’s perfect for cozy dinners or meal prep. A wholesome option that’s Paleo and AIP-friendly with easy ingredient swaps!

Ingredients

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For the Soup:

  • 1 lb mild Italian sausage (or turkey sausage for leaner options)
  • 2 tbsp ghee, divided (or duck fat/tallow for AIP)
  • 1 tbsp olive oil
  • 3/4 cup carrots, diced small (about 2 medium)
  • 3/4 cup celery, diced small (about 2 medium stalks)
  • 3/4 cup yellow onion, diced small (about 1 small onion)
  • 2 cloves garlic, minced
  • 4 gold potatoes, peeled and chopped (substitute with rutabaga or sweet potato for Paleo/AIP)
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 4 cups chicken or turkey bone broth (vegetable broth for vegetarian options)
  • 1 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)

For the Dairy-Free Cream Sauce:

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

Optional Garnish:

Fresh parsley or green onions.

Instructions

1. Cook the Sausage: Heat a stockpot over medium-high heat. Add sausage and cook until browned, breaking it into crumbles. Transfer to a plate, leaving about 1 tbsp grease in the pot. If needed, add olive oil.

2. Sauté Vegetables: In the same pot, melt 1 tbsp ghee. Add carrots, celery, and onion. Sauté for about 5–7 minutes until softened. Stir in garlic and cook for another 30 seconds.

3. Add Potatoes and Seasonings: Stir in potatoes, basil, parsley, salt, pepper, and remaining ghee. Pour in broth and bring to a boil. Reduce heat to medium, cover, and simmer for 15–20 minutes until potatoes are fork-tender.

4. Make the Cream Sauce: While the soup simmers, boil white sweet potato chunks in a saucepan with enough water to cover them. Cook until fork-tender (10–12 minutes). Drain and blend with 2/3 cup water and coconut yogurt until smooth. Add more water if needed for a creamy consistency.

5. Combine and Serve: Pour the cream sauce into the soup pot and stir well. Return sausage to the pot and let everything meld over low heat for about a minute. Adjust seasoning as needed. Serve hot with optional parsley garnish.

Notes

Serving Suggestions: Pair with crusty bread or a fresh green salad for a complete meal.

Tips & Tricks:

  • For thicker soup, mash some of the potatoes before adding the cream sauce.
  • Shake coconut yogurt well before use to ensure smoothness.

Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat; add a splash of broth if it thickens too much during storage. The soup base freezes well without the cream sauce—add fresh cream sauce after reheating frozen portions.

Find it online: https://easyrecipeacademy.com/creamy-sausage-potato-soup/