Dairy-Free Sausage and Potato Soup

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Difficulty: Beginner
Servings: 4
Calories: 360
Description

This cozy sausage and potato soup has a creamy texture without any dairy and comes together easily on busy or low-energy days. It is warm, simple to prepare, and comforting enough to keep on repeat all year long.

Ingredients
    Ingredients:
  • 450 g mild Italian sausage, crumbled
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 medium carrots chopped into small pieces
  • 2 medium celery stalks finely chopped
  • 2 garlic cloves minced
  • 3 medium gold potatoes diced into small cubes
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 4 cups chicken broth or turkey stock
  • 1 teaspoon sea salt or to taste
  • A pinch of black pepper optional
  • Fresh parsley chopped for serving
    • Dairy-Free Cream Sauce:
  • 1 medium white sweet potato peeled and chopped
  • 2 to 3 cups water divided
  • 3 tablespoons unsweetened coconut yogurt or canned coconut cream
Instructions
  1. 1
    Warm a large pot over medium heat and add the olive oil. Crumble in the sausage and cook until browned, breaking it into small pieces. Transfer the sausage to a bowl and leave a little of the fat in the pot.
  2. 2
    Add the onion, carrots and celery to the pot and cook until they soften, about 6 minutes. Stir in the garlic and let it warm for another 30 seconds.
  3. 3
    Add the diced potatoes, basil, parsley, salt and pepper. Pour in the broth, give everything a gentle mix and bring the pot to a light boil. Lower the heat and simmer for 15 to 20 minutes until the potatoes are tender.
  4. 4
    While the soup cooks, place the chopped white sweet potato in a small saucepan, cover with water and simmer until very soft. Drain and transfer to a blender with a splash of fresh water and the coconut yogurt. Blend until creamy and smooth.
  5. 5
    Pour the blended cream into the soup and stir it in until the broth turns silky. Add the sausage back to the pot and let everything warm together for a minute. Taste and adjust seasoning as needed.
  6. 6
    Ladle into bowls and top with fresh parsley if you like. Serve warm and enjoy.
Note

This soup keeps well in the fridge for several days and reheats gently on the stove.
It freezes nicely, especially if you cool it completely before portioning.
You can swap the gold potatoes for sweet potato or rutabaga for an AIP or Paleo variation.

Keywords: soup
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