Comforting Sausage and Spud Chowder

There is nothing quite like a warm bowl of soup to chase away the chill of a cold day, and this Creamy Sausage and Potato Soup delivers comfort in every spoonful. Imagine tender chunks of potato, savory pieces of bacon, and delicious sausage, all swimming in a rich, creamy broth that’s surprisingly dairy-free. This recipe proves that you don’t need heavy cream to achieve an incredibly indulgent texture and flavor. It’s not just a meal; it’s an experience – wholesome, deeply satisfying, and remarkably easy to prepare, making it perfect for a cozy weeknight dinner or a comforting weekend treat.

Update: This recipe was originally published in 2020 and has been rephotographed and updated with enhanced details to ensure the best possible cooking experience.

For years, my 30 Minute Dairy Free Potato Soup has been a cherished staple in my kitchen, consistently ranking among my top three favorite soups. There’s just something about a hearty bowl of soup that brings pure joy, especially when the temperatures drop. My family knows that in my house, it’s always soup season! That beloved potato soup laid the foundation and served as the primary inspiration for today’s recipe. I aimed to elevate its already incredible flavor profile by incorporating a generous amount of protein – specifically, sliced sausage and crispy bacon – to create an even more robust and flavorful broth that truly stands out.

This hearty sausage potato soup achieves its luxurious creaminess without a drop of heavy cream. The secret lies in blending a portion of the cooked potatoes with a touch of unsweetened canned coconut milk, which creates a velvety smooth base. This method not only keeps the soup dairy-free but also adds to its wholesome appeal. Packed with nourishing ingredients, this soup tastes incredibly indulgent, making it a guilt-free pleasure you’ll want to enjoy again and again. It’s a testament to how simple, good-for-you ingredients can come together to form something truly spectacular.

Essential Ingredients for Creamy Sausage and Potato Soup

Crafting this delightful soup starts with selecting a few key ingredients. Each component plays a vital role in building the layers of flavor and achieving that coveted creamy texture. Here’s a closer look at what you’ll need and some tips for choosing the best options:

• Potatoes: The foundation of our creamy soup! I highly recommend using Yukon Gold or other yellow potatoes for their naturally buttery flavor and creamy texture when cooked. Their moderate starch content helps them break down beautifully for blending, contributing to the soup’s richness. Russet potatoes are also an excellent choice, known for their high starch content, which will create an even thicker, more robust soup.
• Fully Cooked Sausage: This ingredient adds a fantastic savory depth and satisfying protein. While I often opt for chicken sausage due to its lean profile and versatility, feel free to choose your favorite. Whether it’s beef, turkey, or pork sausage, make sure it’s fully cooked to simplify your cooking process and ensure even browning. The type of sausage you pick can subtly alter the soup’s overall flavor, so experiment to find your preferred taste.
• Bacon: Oh yes, bacon is a non-negotiable for its smoky, salty crunch! I personally love Wellshire or Applegate turkey bacon for their thick cut and robust flavor, but traditional pork bacon is, without a doubt, a classic and delicious choice. Dicing the bacon into small pieces allows it to render its fat and crisp up perfectly, adding a wonderful textural contrast and an extra layer of umami to the soup base.
• A Little Oil: For sautéing our aromatic ingredients and getting that perfect crisp on the bacon. Extra virgin olive oil is my go-to for its delicate flavor and heart-healthy benefits. Alternatively, a high-quality avocado oil is another excellent option, especially if you’re looking for an oil with a higher smoke point. Both provide a neutral base that allows the other flavors to shine.
• Onion: A fundamental aromatic that builds the savory foundation of the soup. Both white and yellow onions work exceptionally well here. When sautéed until tender, they release their sweet, pungent flavors, harmonizing beautifully with the sausage and bacon. Don’t rush this step, as properly cooked onions contribute significantly to the overall taste.
• Simple Seasonings: We keep it straightforward to let the natural flavors of the main ingredients come through. You’ll need salt, black pepper, garlic powder, and dried thyme or dried chives. These humble spices are incredibly effective at enhancing the richness of the soup without overpowering it. Fresh herbs can also be used if preferred, added at the very end for maximum flavor.
• Chicken Stock or Broth: The liquid base for our soup. While both chicken stock and chicken broth can be used interchangeably in this recipe, there are subtle differences. Stock is typically made by simmering chicken bones for a longer period with vegetables like carrots, celery, and onion, resulting in a richer, gelatinous liquid. Broth is generally lighter, made by simmering chicken meat (or a whole chicken). Either will contribute a savory backbone to the soup. If you prefer a vegetarian option, vegetable stock is a perfectly suitable substitute.
• Unsweetened Canned Coconut Milk: This is our secret weapon for achieving incredible creaminess without any dairy. It’s crucial to use unsweetened full-fat canned coconut milk, as the sweetened varieties will drastically alter the soup’s savory profile. When used in moderation, it imparts a wonderfully thick texture without a strong coconut flavor, making it virtually undetectable to those who might be wary of coconut.

Step-by-Step Guide: How to Make Creamy Sausage and Potato Soup

Creating this satisfying soup is a straightforward process, designed for maximum flavor with minimal fuss. Follow these simple steps, and you’ll have a hearty, creamy dish ready in no time:

Step 1: Build the Flavor Base. Begin by adding a little oil to your soup pot or Dutch oven over medium-high heat. Once the oil shimmers, add the diced bacon, sliced fully cooked sausage, and chopped onion. Sauté these ingredients, stirring frequently, until the onion becomes tender and translucent, and the bacon is wonderfully crispy and fully cooked. You should also see a nice browning on the sausage slices, indicating a flavorful caramelization. This initial step is crucial for developing the foundational flavors of your soup and using a single pot minimizes cleanup, which is always a bonus!

Step 2: Simmer the Potatoes to Perfection. Once your aromatics and proteins are beautifully browned, pour in the chicken stock or broth. Add your peeled and diced potatoes to the pot. For quicker cooking and easier blending later, aim to dice your potatoes into roughly 1-inch cubes. Season generously with salt, black pepper, garlic powder, and dried thyme or dried chives. Bring the mixture to a rolling boil, then reduce the heat to a simmer and let it cook for approximately 5 to 8 minutes. The goal is for the potatoes to be tender enough to be easily pierced with a fork but not overly mushy, as overcooked potatoes can absorb too much liquid and affect the soup’s final consistency.

Step 3: Create the Creamy Element. Now for the magic that makes this soup so wonderfully creamy! Using a slotted spoon, carefully scoop out one to two cups of the cooked potatoes from the pot. Transfer these tender potatoes to a blender. If you desire a thicker, more robust soup, opt for the full two cups of potatoes. It’s perfectly fine if a few stray pieces of onion or bacon get mixed in – they’ll only add to the flavor. Add the unsweetened canned coconut milk to the blender with the potatoes. Blend until the mixture is completely smooth and has a consistency similar to thick, creamy mashed potatoes.

Step 4: Combine and Serve. Pour the blended potato and coconut milk mixture back into your soup pot with the remaining ingredients. Stir diligently and thoroughly until the creamy mixture is fully incorporated into the rest of the soup. Watch as your broth transforms into a luscious, velvety texture! Taste the soup and adjust seasonings as needed, adding more salt or pepper if desired. Your creamy sausage and potato soup is now ready to enjoy! Serve it as is for a simple, comforting meal, or elevate it with your favorite toppings. Options include a sprinkle of crispy bacon bits, grated Parmesan cheese, shredded cheddar cheese, thinly sliced green onions, or a dollop of sour cream (if dairy is not an issue). For those who enjoy a little kick, a dash of hot sauce or a pinch of crushed red pepper flakes can add a delightful warmth.

Honestly, this recipe brings all the right cozy vibes to the table. It’s the kind of comforting dish I could happily eat weekly. Make it tonight and treat yourself to a hot, soul-satisfwarming bowl of soup. I have no doubt you’re going to absolutely love it, and I can’t wait for you to experience its deliciousness!

Why Opt for Unsweetened Canned Coconut Milk?

Unsweetened canned coconut milk is truly a culinary marvel, especially when it comes to crafting creamy, dairy-free recipes. It’s my absolute favorite ingredient for achieving a rich, luxurious texture without relying on traditional dairy products. The key lies in its thickness and fat content, which closely mimic the mouthfeel of heavy cream. When used in the right proportion, as in this soup, it seamlessly blends into the other flavors, contributing to a velvety consistency without imparting any noticeable coconut taste. Many people are surprised to find that there is genuinely no coconut flavor in this finished soup, only pure, unadulterated creaminess. The crucial distinction is to ensure you select an unsweetened variety. Using sweetened canned coconut milk, often found in the baking aisle, would drastically alter the savory profile of the soup, making it unsuitable for this recipe.

Can Other Milks Be Substituted for Canned Coconut Milk?

In most recipes requiring a dairy-free creamy base, substituting other plant-based milks for canned coconut milk isn’t recommended due to their thinner consistency. However, in this particular sausage and potato soup, the potatoes play a significant role in contributing to the desired thickness and texture. This means there’s a bit more flexibility.

You are welcome to experiment with other milk alternatives if canned coconut milk isn’t available or preferred. Regular cow’s milk, unsweetened almond milk, or refrigerated unsweetened coconut milk (the kind found in cartons) can be used. Be sure that whatever you choose is unsweetened to maintain the savory balance of the soup. Keep in mind that these alternatives are generally less thick than canned coconut milk, so you might need to use a slightly smaller amount or blend in a bit more potato to achieve your preferred creamy texture. Adjust gradually and taste as you go to ensure the best results.

Exploring Sausage Substitutions

This creamy sausage potato soup recipe is crafted to highlight the robust flavor of sliced, fully cooked dinner sausage, offering a satisfying bite and hearty presence. However, the beauty of this dish lies in its adaptability. If sliced sausage isn’t your preference, or if you simply want to try a different flavor profile, you have a variety of excellent options.

Crumbled sausage, such as breakfast sausage, works wonderfully and integrates a bit more evenly throughout the soup. For those who enjoy a bit of spice, a spicy Italian sausage can add a fantastic warmth and kick, transforming the soup into something bolder. Sweet Italian sausage offers a milder, slightly sweet contrast to the savory potatoes and bacon, while a mild Italian sausage provides classic flavor without overpowering the other ingredients. Regardless of your choice, ensure it’s fully cooked before adding it to the soup, or cook it thoroughly with the bacon and onions in the initial step to build that rich flavor base.

Clever Ways to Sneak in More Veggies

Absolutely! This creamy sausage and potato soup is a fantastic canvas for incorporating extra vegetables, boosting both nutrition and flavor. Adding more greens or other colorful produce is a simple way to customize the dish to your liking and increase its health benefits.

Finely chopped broccoli florets would be a perfect addition, lending a subtle earthy flavor and a vibrant green hue. If using raw, uncooked broccoli, add it to the pot along with the diced potatoes so it has ample time to soften. Fresh spinach is another excellent choice; its delicate leaves wilt beautifully into the hot soup, adding a boost of nutrients without altering the texture significantly. Spinach or already steamed broccoli can simply be stirred in at the very end of the cooking time, just before serving, allowing the residual heat to gently cook them. Other great options include diced carrots, celery, or even chopped kale, which can be added during the simmering stage with the potatoes to ensure they become tender.

Serving Suggestions: What Pairs Best with This Soup?

This creamy sausage and potato soup is hearty enough to be a complete meal on its own, but it also pairs beautifully with a variety of sides to create a more expansive and satisfying dinner. For me, a soup and salad combination is always a perfect harmony of flavors and textures. The richness of the soup is wonderfully complemented by the freshness of a crisp salad.

Consider serving your soup with a generous slice of crusty bread or a warm, flaky biscuit for dipping – perfect for soaking up every last drop of that delicious broth. If you’re leaning towards a salad, try my Strawberry Goat Cheese Salad for a sweet and tangy contrast, my refreshing Blueberry Citrus Spinach Salad, or the more substantial Blueberry Goat Cheese Salad with Chicken. Beyond salads, a simple grilled cheese sandwich makes a nostalgic and comforting pairing, or consider a light green salad with a vinaigrette dressing. Cornbread muffins would also be an excellent choice, adding a touch of sweetness and a rustic charm.

Does This Soup Freeze Well?

Yes, absolutely! This creamy sausage and potato soup is an excellent candidate for freezing, making it perfect for meal prep or saving for a busy weeknight. It freezes, thaws, and reheats beautifully, maintaining its delicious flavor and creamy texture without becoming watery or separating. To freeze, allow the soup to cool completely to room temperature before transferring it to airtight, freezer-safe containers or heavy-duty freezer bags. Be sure to leave a little headspace at the top for expansion. It can be stored in the freezer for up to 2-3 months.

When you’re ready to enjoy it again, simply thaw the soup overnight in the refrigerator. Reheat gently in a pot on the stovetop over low to medium-low heat, stirring frequently, until it is warmed through. Avoid boiling the soup aggressively, as this can sometimes affect the texture of the potatoes. Feel free to double this recipe when you make it, ensuring you have plenty of delicious, comforting soup ready for those times when you need a quick and easy meal.

How to Store Leftover Creamy Sausage and Potato Soup

If you find yourself with leftovers – which is a rare but welcome occurrence with this delicious soup – you’ll be pleased to know that it stores exceptionally well. To enjoy this hearty soup the next day or later in the week, ensure it cools down completely before transferring it to an airtight container. Store the container in the refrigerator, where the soup will remain fresh and flavorful for up to 5 days. Reheating is simple: gently warm the soup on the stovetop over low to medium heat, stirring occasionally, until it reaches your desired temperature. This allows the flavors to meld further, often making the soup taste even better the next day!

4.84 from 6 votes

Creamy Sausage and Potato Soup

By
Christina

There’s nothing more comforting than this creamy soup loaded with tender chunks of potato, bacon, and sausage! It’s surprisingly easy to make and includes no dairy (but you won’t believe that when you taste it).

Servings:

6
(1 cup) servings

Save Recipe
Print Recipe
Pin Recipe
Rate Recipe

Ingredients

• 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, Diced
• 3 slices bacon, Diced. Turkey bacon preferred.
• 2 lb potatoes, Peeled and diced. Yukon gold preferred. (Approx. 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

Instructions

1. Add oil to your soup pot on medium-high heat. Once oil is hot, add diced bacon, onion, and sliced sausages. Sauté, stirring frequently, until onion is tender and bacon is fully cooked and crispy. You should observe some browning on your sausages.
2. Add chicken stock and peeled and diced potatoes (approximately 1-inch cubes) to the soup pot. Season with the salt, pepper, garlic powder, and dried thyme (or dried chives). Bring the mixture to a boil, then reduce heat and simmer for approximately 5 – 8 minutes or until potatoes are easily pierced with a fork. Be careful not to overcook your potatoes, as this can reduce the amount of chicken stock and make the soup too thick.
3. Once cooked, remove 1 to 2 cups of the diced potatoes from the chicken stock using a slotted spoon. (Using 2 cups will result in a thicker finished soup. It’s fine if a little onion or bacon gets mixed in, but try to avoid pulling out the bulk of the sausage.) Blend the removed potatoes with 1/2 cup canned unsweetened coconut milk until completely smooth. The consistency should be similar to thick mashed potatoes. Add this blended mixture back to your soup and stir until thoroughly combined. At this point, your soup will transform into a wonderfully creamy consistency! Taste and add more salt if desired.

Nutrition

Serving: 1cup

,

Calories: 268kcal

,

Carbohydrates: 10g

,

Protein: 15g

,

Fat: 19g

,

Saturated Fat: 7g

,

Cholesterol: 51mg

,

Sodium: 1443mg

,

Potassium: 241mg

,

Fiber: 1g

,

Sugar: 3g

,

Vitamin A: 200IU

,

Vitamin C: 2mg

,

Calcium: 10mg

,

Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoyed this recipe? Leave a comment below!