Creamy Vegan Potato Sausage Soup

Get ready to cozy up with a warm bowl of creamy vegan potato sausage soup that will leave you feeling comforted and satisfied. This hearty dish is perfect for chilly nights and is packed with delicious flavors that will make you forget it's entirely plant-based.

It's absolutely no secret I love soups - suffice to have a look at the dozens of soup recipes I posted on Vegan Cocotte over the years.

But creamy soups are really my favorites and this creamy vegan potato sausage soup is right there at the top.

The rich and velvety texture is so, so good and makes this soup just perfect for those days I just need some comfort food.

I make it with plant-based sausages that I slice and fry-pan before adding them to the soup for extra flavor and a bit of crunchiness.

If you're not a fan of vegan sausages, you can also make it with roasted chickpeas instead - it's delicious either way!

Why you'll love this vegan potato sausage soup

• Absolutely delicious - The savory flavors of the plant-based sausage and potatoes pair great with the creamy broth to create a rich and satisfying taste.
• Easy to make - Since it's super easy to make, this potato sausage soup is just perfect for those busy weeknights or lazy weekends.
• Creamy yet 100% dairy-free - The soup is extra creamy from the potatoes and plant-based cream while being completely dairy-free.

Ingredients and substitutions

Olive oil - Sautéing the veggies in some extra virgin olive oil adds a depth of flavor to the soup.

If you don't have olive oil, you can use any other cooking oil that you have on hand.

Onion, carrot and celery - These three vegetables form the base of many soups; make sure to chop them into small, even pieces for even cooking.

Garlic - Feel free to increase the amount of garlic to suit your taste - I personally like this type of broth to be quite garlicky.

Fresh thyme - The flavor of thyme pairs great with sausages and potatoes.

You can also add other herbs, such as rosemary or oregano. If you don't have fresh thyme, you can use dried thyme instead - 1 teaspoon would do.

Red chili flakes - For a little bit of heat, add a pinch of red chili flakes to the pot. Skip this ingredient if you don't want your soup to have a bit of a kick.

Potatoes - Yukon Gold or Russet potatoes work well in this recipe. Any floury potatoes are good here because they thicken the soup and make it naturally creamy.

Vegetable stock - You can use store-bought stock or make your own by simmering vegetables in water and adding herbs and spices for flavor.

Plant-based sausages - Choose your favorite plant-based sausage and slice them into rounds, then pan-fry them. I used the ones from Richmond.

Tuscan kale (cavolo nero) - This adds extra greenery and texture to the soup. If you don't have kale, you can substitute it with spinach or any other leafy greens.

Plant-based double cream alternative - To finish the soup, stir in a plant-based cream alternative for a rich and creamy texture.

I used the one from The Coconut Collaborative. If you don't have cream, you can use the creamy top of a can of coconut milk instead.

How to make creamy potato kale soup with sausage

Heat the olive oil in a large pot over medium heat.

Add the onion, carrot and celery to the pot and cook until the vegetables are softened, stirring occasionally, for about 8-10 minutes.

Stir in the garlic, fresh thyme and red chili flakes and cook for another 1-2 minutes.

Add the potatoes and vegetable stock to the pot and stir everything together.

Bring the mixture to a boil, then reduce heat to a simmer and let the soup cook for about 15-20 minutes or until the potatoes are tender.

Meanwhile, heat up a non-stick pan and fry the sliced plant-based sausages until browned. Use a bit of olive oil if needed.

When the potatoes are fork-tender, add the kale and plant-based double cream to the pot and stir everything together.

Continue to simmer with a lid on for 3-4 minutes or until the kale has wilted.

Stir in the cooked sausage and season with salt and freshly ground black pepper to taste.

Serve hot with your favorite crusty bread.

Leftovers and storage

• Leftovers will keep well in the fridge for up to 5 days in an airtight container.
• To reheat the soup, you can either microwave it or warm it up on the stovetop.
• To freeze the soup, let it cool to room temperature and transfer it to a freezer-safe container or bag. You can store it in the freezer for up to 3 months.
• To thaw, let it sit in the refrigerator overnight, then reheat it using one of the above methods. Note that the texture of the soup may change slightly after being frozen and thawed, but it should still be delicious.

Recipe notes and tips

• This soup is delicious with a side of crusty bread or crackers. For added flavor and texture, you can top it with a sprinkle of vegan parmesan cheese, a dollop of vegan sour cream, or a handful of fresh herbs such as parsley or chives.
• If you prefer a thinner consistency, you can add more vegetable stock or water. If you want it even creamier, you can add more cream or blend some of the soup in a blender or food processor until smooth.
• Other veggies you can add to this soup include mushrooms, bell peppers and zucchini.

If you liked this creamy vegan potato sausage soup recipe, you might also like some of my other easy vegan soup recipes:

• Vegan Golden Soup
• Vegan Avgolemono Soup (Greek Lemon Orzo Soup)
• Easy Pinto Bean Soup
• Orzo Vegetable Soup
• Creamy Oyster Mushroom Soup

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