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Creamy Dairy-Free Sausage and Potato Soup (Whole30 AIP, Paleo) Recipe

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★★★★★

4.4 from 142 reviews

A creamy and comforting dairy-free sausage and potato soup that is perfect for those following Whole30, AIP, or Paleo diets. This soup features savory Italian sausage, tender potatoes, and a smooth coconut yogurt cream sauce, all simmered together for a hearty and flavorful meal.

Ingredients

Scale

Sausage and Fat

  • 1 pound mild Italian sausage
  • 2 tbsp ghee, divided (or duck fat or tallow for AIP)
  • 1 tbsp olive oil

Vegetables

  • 3/4 cup carrots, diced small (approx. 2 medium carrots)
  • 3/4 cup celery, diced small (approx. 2 medium stalks)
  • 3/4 cup yellow onion, diced small (approx. 1 small onion)
  • 2 cloves garlic, minced
  • 4 gold potatoes (use rutabaga or sweet potato for Paleo/AIP)
  • 1 white sweet potato, peeled and chopped

Seasonings and Broth

  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 4 cups chicken or turkey bone broth (or stock)
  • 1 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)

Cream Sauce

  • 3–4 cups water, divided
  • 1/4 cup unsweetened coconut yogurt (or may substitute canned coconut cream)

Garnish

  • Freshly chopped parsley for garnish (optional)

Instructions

  1. Cook the Sausage: Heat a stockpot or Dutch oven over medium-high heat. Add the sausage and cook while stirring and chopping into crumbles. Once browned, transfer the sausage to a plate. Leave 1 tablespoon of grease in the pot; if none remains, add 1 tablespoon of olive oil to the pot.
  2. Sauté the Vegetables: In the same pot with the grease or olive oil, melt 1 tablespoon of ghee or fat. Add diced carrots, celery, and onion, and sauté for 5-7 minutes until tender. Add minced garlic and sauté for an additional 30 seconds to release its flavor.
  3. Add Potatoes and Seasonings: Stir in the chopped gold potatoes, dried basil, dried parsley, sea salt, and black pepper (omit pepper if following AIP). Add 1 more tablespoon of ghee or fat and mix well. Pour in the bone broth and bring to a boil over medium-high heat. Reduce heat to medium, cover with a lid, and simmer for 15-20 minutes until potatoes are fork-tender.
  4. Prepare the Cream Sauce: While the soup simmers, boil the chopped white sweet potato in about 2 cups of water (enough to cover) for approximately 10-12 minutes until fork-tender. Drain the sweet potato and transfer to a blender. Add 2/3 cup water and 1/4 cup unsweetened coconut yogurt. Blend until smooth and creamy, adding more water if necessary to achieve about 2 cups of cream sauce.
  5. Combine and Finish: Pour the blended cream sauce into the soup pot and stir to combine. Reduce heat to low and return the cooked sausage to the soup. Stir everything together and let it meld over low heat for about 30 seconds. Taste and adjust seasoning with salt and pepper as desired. Garnish with freshly chopped parsley and serve immediately.

Notes

  • For AIP diet, use duck fat or tallow instead of ghee and omit black pepper.
  • Replace gold potatoes with rutabaga or sweet potatoes for both Paleo and AIP compliance.
  • Coconut yogurt can be substituted with canned coconut cream for a richer, creamier texture.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Feel free to add additional vegetables such as kale or spinach for extra nutrition.

Keywords: dairy-free sausage soup, Whole30 soup, AIP soup, Paleo sausage soup, creamy potato soup, dairy-free creamy soup

Find it online: https://reemcook.com/creamy-dairy-free-sausage-and-potato-soup-whole30-aip-paleo-recipe/