There are certain recipes I reach for when the week feels a little full and I just need something warm and steady simmering on the stove. This dairy-free sausage and potato soup is one of those. It has a creamy, comforting texture without any actual cream, and it always feels like it brings a bit of calm back into the kitchen.
It is the kind of soup I make when I want real nourishment without a long prep session. Everything goes into one pot, the steps stay simple, and the flavors deepen gently as it cooks. The broth turns silky from the blended sweet potato sauce, and the mild Italian sausage adds enough richness to make it feel satisfying.
If you like meals that support you on busy or low-energy days, this one fits perfectly. Here is how to make it.
Why You’ll Love It
- Straightforward steps and dependable ingredients
- Comforting, creamy texture without dairy
- Freezer-friendly and great for batch cooking
- Easy to prepare, even on low-energy days
- Naturally adaptable for AIP or Paleo adjustments
Ingredients
For the soup
- About 450 g mild Italian sausage, removed from the casing so it cooks evenly
- 1 tablespoon olive oil or your preferred cooking fat
- 1 small onion, diced
- 2 medium carrots, cut into small pieces for quick cooking
- 2 medium celery stalks, finely chopped
- 2 garlic cloves, minced
- 3 medium gold potatoes, cut into cubes [swap with sweet potato or rutabaga for AIP/Paleo]
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 4 cups chicken broth or turkey stock
- 1 teaspoon fine sea salt, or adjust to taste
- A pinch of black pepper if you enjoy it
- Fresh parsley for serving, optional
For the dairy-free cream
- 1 medium white sweet potato, peeled and chopped
- 2 to 3 cups water for boiling and blending
- 3 tablespoons unsweetened coconut yogurt or canned coconut cream
How To Make This Dairy-Free Sausage and Potato Soup
- Cook the sausage
Warm a large soup pot over medium heat. Add a drizzle of olive oil, then crumble in the sausage. Cook until fully browned, breaking it into small pieces as it cooks. Transfer the cooked sausage to a bowl and leave a little of the fat in the pot to flavor the vegetables. - Sauté the aromatics
Add the onion, carrots, and celery to the same pot. Cook gently for about 6 minutes until they soften. Stir in the garlic and let it warm through for another half minute. - Build the soup base
Add the diced potatoes, dried herbs, salt, and pepper. Pour in the broth and stir well to combine. Bring the pot to a light boil, then lower to a gentle simmer. Cover and cook for about 15 to 20 minutes, or until the potatoes are tender when pierced with a fork. - Make the dairy-free cream
While the soup simmers, place the chopped white sweet potato in a small pot and cover with water. Boil until very soft, about 10 minutes. Drain and transfer to a blender. Add a splash of fresh water along with the coconut yogurt or coconut cream. Blend until completely smooth and velvety, adding a little more water only if the mixture needs help blending. - Finish the soup
Pour the blended cream into the pot and stir until the broth turns silky. Add the sausage back in and let everything warm together on low heat for a minute or two. Taste and adjust the seasoning as needed. Serve with a sprinkle of fresh parsley if you like.
Tips, FAQs, Variations For This Dairy-Free Sausage and Potato Soup
Can I make this ahead?
Yes, it reheats very well. Store it in the fridge for several days.
Does it freeze nicely?
It freezes beautifully. The dairy-free cream stays smooth after thawing.
Can I swap ingredients?
You can use sweet potatoes or rutabaga instead of gold potatoes, turkey sausage instead of pork, or different herbs depending on what you enjoy.
How long does it keep?
Usually 3 to 4 days in the fridge or up to 3 months in the freezer.
Is this AIP friendly?
Use an AIP-compliant sausage, trade white potatoes for sweet potato or rutabaga, and omit pepper.
