Creamy Sausage & Potato Soup
There is nothing more comforting than this creamy soup loaded with tender chunks of potato, plus bacon and sausage! It’s surprisingly easy to make and includes no dairy (but you won’t believe that when you taste it).
My 30 Minute Dairy Free Potato Soup is a favorite around here. It’s easily one of my top three favorite soups of all time! That’s no minor honor, my friend, because I really love soup. That incredible soup was the inspiration for today’s recipe.
It is creamy, thick, and loaded with good for you ingredients. Yet this soup tastes incredibly indulgent. Just wait! You’ll see!
For this recipe you’ll need:
- Potatoes: Shocking, I know. I like to use gold or yellow potatoes but russet potatoes work well too.
- Fully cooked sausage: I love Applegate’s Chicken Apple Sausage, but go with whatever chicken, beef, pork, or turkey sausage you prefer.
- Bacon: Oh yes. I use Wellshire or Applegate turkey bacon. I love how thick both are! Pork bacon is clearly a solid choice also.
- A little oil: Extra virgin olive oil is my favorite. A high quality avocado oil is a solid solution as well.
- Onion: White or yellow.
- Simple seasonings.
- Chicken stock: Yes, it’s perfectly fine if it’s chicken broth instead.
- Unsweetened canned coconut milk.
Not a bad list, right? So let’s do something special with it!
We’ll start by sautéing the sausage, onion, and bacon in oil. You can do this in your soup pot so that you’re not dirtying another dish. That’s always my preference. I don’t like to create more work for myself and dirty dishes are my nemesis.
Once the onion is tender and bacon is fully cooked, add the chicken stock, potatoes, and seasoning to your pot. Crank that heat up to boiling and then let everything simmer for 5 to 8 minutes. Dicing the potatoes will greatly help decrease the cooking time required to get those potatoes perfectly tender.
Now scoop out one or two cups of the potatoes and add to a blender with coconut milk. Blend. The consistency will be like mashed potatoes.
Add the blended potato mixture to your soup. Stir, stir, and stir some more so it’s thoroughly mixed into the rest of your soup. Oh baby, you’re done and you’re going to love how creamy this soup is!
Honestly this is a soup I could eat weekly. I just know you’re going to love it and can’t wait for you to try it!
Why use unsweetened canned coconut milk?
Canned coconut milk is my favorite way to make dairy free recipes creamy. It’s thick and if you’re not using too much you won’t get a strong coconut flavor. There really is no coconut taste in this soup.
It’s important to make sure you don’t use a sweetened can though. That drastically changes the flavor and won’t work well.
Can you substitute a different milk for the canned coconut milk?
In most recipes the answer is no because those other milks are all a lot thinner. But here I say yes since the potatoes do a lot of the heavy lifting when it comes to achieving the texture we want.
You’re welcome to use regular cow’s milk, almond milk, or the refrigerated coconut milk instead of canned coconut milk. Be sure whatever you use is unsweetened and add less since these other milks are not as thick.
Can you sneak in any veggies?
Well of course! Chopped broccoli or cauliflower would be perfection in this soup.
What to serve with this soup?
I love a good soup and salad combo, how about you?
If you’re not eating dairy-free, try my Strawberry Goat Cheese Salad.
Does this soup freeze well?
Oh yes it does! This soup freezes, thaws, and reheats beautifully. Just add it to a pot on the stove over low to medium-low heat, stirring frequently. Feel free to double this recipe so you have plenty to freeze.
More recipes like this:
Creamy Sausage & Potato Soup
- 1 1/2 tbsp olive or avocado oil
- 4 fully cooked sausages, Sliced into half-circles about 1/4 inch thick.
- 1/2 large white or yellow onion
- 3 slices bacon, Diced. I prefer turkey bacon.
- 2 lb potatoes, Peeled and diced. I prefer yukon gold potatoes. (It's about 4 cups diced potatoes.)
- 32 oz chicken stock or broth
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme or dried chives
- 1/2 cup canned unsweetened coconut milk
- Add oil to your soup pot on medium-high heat. Once oil is hot, add diced bacon, onion, and sausages. Sauté, stirring frequently, until onion is tender and bacon is fully cooked. You should see some browning on your sausages.
- Add chicken stock and potatoes (peeled and diced into 1 inch cubes) to the soup pot. Season with the salt, pepper, garlic powder, and dried thyme (or dried chives). Bring to boiling and cook for approximately 5 – 8 minutes or until potatoes are easily pierced with a fork. Be careful to not overcook your potatoes or you'll end up decreasing the amount of chicken stock you have.
- Once cooked, remove 1 to 2 cups of the diced potatoes from chicken stock. (Going with 2 cups will give you a thicker finished soup. It's okay if a little onion or bacon gets mixed in but don't pull out any of the sausage.) Blend with 1/2 cup canned coconut milk until smooth. The consistency will be close to thick mashed potatoes. Add back to your soup and stir until well combined. Now your soup is creamy! Taste and add more salt if desired.