When I think about the start of fall, the first thing I think about are all the soups I’m going to make. This vegan creamy sausage and potato soup is one of the greatest things I’ve ever eaten. Not just one of the greatest soups, one of the greatest things. It is so hearty and comforting. Creamy and dreamy. It takes a few more steps than many of my other soups, but it is well worth it. I promise. The moment you taste this soup you will understand.
It is so hard to even describe how delicious it is. However, after making it once, you will probably make everyone you know try it. Especially those “I don’t like vegan food” kind of people. This will forever be on your soup weather rotation! There are a lot of options for types of sausage you can use. I used Beyond brats, and broke the links up into chunks. Here are some other brands I like:
Vegan Sausages:
- Lightlife, patties or gimme lean
- Boca sausage crumbles
- Any Beyond sausages
- Tofu crumbles
Any of those would work, and if you hate the idea of using a meat replacement, you can either skip it or add a favorite veggie. This vegan creamy sausage and potato soup is actually totally amazing even without the sausage. When testing this recipe, I kept eating it before I even put the sausage back into the pot and let me tell you, it is still a keeper!
This is the perfect chilly weekend night dinner. It may take a bit longer than some of my other recipes, but it is super simple. Brown the sausage, cook some veggies. Boil potatoes, add cream sauce and cheeses. Done. I have seriously been dreaming about this soup and when I don’t have some leftover in the fridge, I am thinking about making more!
Vegan Creamy Sausage and Potato Soup
Ingredients
- 1 Tablespoon Olive oil
- 14 Ounces Vegan sausage, crumbled*
- 5 Tablespoons Vegan butter, I used Earth Balance (divided)
- 1/2 Cup Carrots, diced
- 1/2 Cup Celery, diced
- 1/2 Cup Yellow onion, diced
- 4 Cloves Garlic, finely chopped
- 3 Cups Yukon gold potatoes, diced
- 1/2 teaspoon Dried basil
- 1/2 teaspoon Dried oregano
- 6 Cups Vegetable broth
- 1/4 Cup All purpose flour
- 1 Cup Non-dairy milk, unsweetened I used soy milk
- 8 Ounces Vegan cream cheese, I used Kite Hill
- 1/2 Cup Vegan cheddar style shreds, I used Violife(optional)
- Salt and Pepper to taste
Instructions
- Heat the olive oil in a large soup pot, on medium high. Then crumble the sausage, if it isn't already, into the pot. Saute reducing heat as needed until the sausage crumbles are nice and brown. About 5-7 minutes, depending on what kind of sausage you are using.
- Remove the sausage crumbles from the pot, put them in a bowl and set aside.
- If there are a bunch of brown bits of sausage stuck to the bottom of the pot, scrape as much off the bottom as you can and discard it.
- Then heat 1 tablespoon of vegan butter in the pot on medium high and then add the carrots, celery, onion and garlic. Saute reducing heat as needed until the onions are translucent. About 5 minutes. Season with a pinch of salt and pepper.
- Now, add the diced potatoes to the pot and toss to combine. Season with the basil, oregano and another pinch of salt and pepper. Saute for 1 minute.
- Then, add the vegetable broth and stir to combine everything. Bring to a simmer, reduce heat to low. Cover and simmer for 9-12 minutes or until the potatoes are soft.
- While the soup is simmering, make a cream sauce on a separate burner. In a large cast iron or non-stick skillet, heat the remaining 4 tablespoons of vegan butter on medium.
- Once the butter has melted, add the flour and whisk to combine. Forming a roux(paste). Let the roux simmer for a minute, then add the non-dairy milk and a pinch of salt and pepper. Whisk to fully combine, making sure there are no lumps. Whisk constantly until the sauce is nice and thick.2-3 minutes. Turn the heat off.
- Once the potatoes are tender, add the cream sauce you made to the pot. Whisk to fully combine.
- Then add the vegan cream cheese and the vegan cheddar(if using). Keep whisking until the vegan cream cheese fully melts into the soup it may take a minute, just keep whisking.
- Season with a pinch of salt and pepper, taste and adjust seasonings.
- Now, add the sausage crumbles back to the pot with the soup. Stir and make sure the sausage gets hot again. Serve immediately with extra cheddar if desired.
Notes
Nutrition
This sounds so delicious! If using the Beyond brats, do you remove the casing? I have found from previous experiences cooking them that the casing can get weird when in sauces and soups, but wasn’t sure if that was the case here. Thank you and I can’t wait to make this!!
Great question! As Lauren chopped, the casing naturally fell off, so removing would probably be a good idea.
Made this today with lightlife sausage. Absolutely delicious.!!! However, I made the regrettable mistake of using purple carrots from my garden. It’s the first time I’ve grown and then cooked with them. They turned the amazing soup a horrible gruel like grey 😂😂😂
I made this with the Beyond Italian sausage and it was DELICIOUS! My daughter is sick today and this is what she asked me to make. Thinking about using the brats but it was so damn good with the Italian.
Looks so good! Do you think this would work in the instant pot?
We aren’t sure about this one!
MmmmmKay…. WOW. I have no other words. Just WOW. You’re a vegan recipe goddess.
I have a bag of Morningstar chorizo crumbles. Thoughts on using these in the soup?
I tried it and it was DELIGHTFUL!
Made this for dinner last night. It is so delicious that I brought it for lunch.
Super easy to make and the beyond sausage casings Peel right off making the removal
Of the insides easy. Will definitely be making this again.
I was a little apprehensive about this because I have never added vegan cream cheese to a soup before. It was delicious just like all of your other recipes I have tried. Everything I have tried so far on your site is amazing. Thank you!!
Delicious! Not feeling the best today so soup sounded good to me. This did not disappoint! Our local grocery was out of beyond brats so I used a package of the beyond classic breakfast patties. Turned out great. Thanks!
I love using my slow cooker for soups, do you think this recipe would adapt well to a slow cooker?
We aren’t sure about this. Did you end up trying it?
So yum!
I browned the Beyond Beef ground “beef” and caramelized the veggies, and then made the roux. Then I put it all in the crock pot.
It turned out great! I had to stir more often than usual to get the So Delicious cheese and Kite Hill cream cheese melted.
I cooked it on high 3 hours.
We made this last night and it was delicious!
This was FIRE!! haha, all 5 family members approved. I substituted coconut milk for the vegan milk and it was yummy. Added some dice green onion on top and it was a hit. Thank you
Far and away my favorite soup. Used spicy beyond links and it gave it a bit of heat. Delish. Will most likely be a bit weekly staple.
This was amazing!! Make this people you won’t be sorry ! 😊👍
Just made this and it turned out really well. Thank you!
OMG! I see what you meant about it: it’s almost addictive once you start eating it! I too used some spicy Italian Beyond links as I only had a half pkg. of the brats on hand. It was amazing in that you could definitely serve to non- vegan friends and I am sure they would enjoy it as well. I am already planning it for some company as the holidays approach and serving it in homemade rye or pumpernickel bread bowls. 😛
I made this as soon I saw it on line so a couple days ago. My family loved it. Another recipe hit out of the park Rabbit and Wolves. I made mine with beyond meat sausage and didn’t remove the casing and found it just fine. Soooooo Good.
Thank you!
Can this be frozen?
I froze it in mason jars and reheated (once) with success!
We used the beyond spicy Italian sausage and it was absolutely delicious. Our friends who are not plant based plan on making this recipe.
This soup is delicious! I used Beyond Sausage (the hot Italian variety), and it turned out fantastic. Will definitely be making this again.
Do you think this would work in a slow cooker?
We think so, although we haven’t tried it ourselves!
Made this tonite and it was so delicious. I used Lightlife gimme lean sausage and it worked perfectly. I also used Kite Hill chive cream cheese instead of plain. Definitely one of the best vegan soups I’ve made. Thank you!
Made this last night amazing 😊
Made this tonight for my meat eating parents, and they loved it! I used Quorn crumbles which were great, but def recommend adding some additional spices if you’re inclined – especially since the Quorn grounds dont have much seasoning. Perfect winter soup – filling, comforting, delicious!
Really good. Really, really good. Feels so hearty to eat it.
OMG! Let me say I love food to the point my wife says I have a very expensive taste pallet. She made this tonight and let me say Lauren, this was probably the best soup I’ve ever had. We used a few different brands than mentioned (living in Oklahoma) however still followed the recipe to a T. I will forever be a food taster as long as you keep making recipes.
This was delicious!! I have to find the other recipes I’ve made from you, they’ve all been wonderful experiments! Thank you for sharing them!
Only reason I put 4 stars instead of 5 is a personal taste – I think there was a little more vegan cream cheese taste than I like. But I still loved it?? So this rating’s a bit confusing, but it was just a feeling.
Good vibes to everyone. 🙂
Loved this!!!
I just made this for lunch, and oh my gosh, it was exceptional! It was fairly quick and easy to put together. The soup was rich and delicious and I loved the flavors. I used field roast smoked apple sage vegan sausage and it was perfect in it. I can’t wait to make this again!
This soup is so creamy and comforting. It came together pretty easily, is very filling, and is perfect for colder weather. I would eat it again and again.
Love this recipe! I’m newer to veganism and don’t have a ton of cooking experience. It was super easy. I was feeling bummed that I would miss the creamy comforting soups that I used to love and this is a GREAT alternative. We use oat milk and it was perfect. Will definitely make again.
Your recipes never disappoint! This was SO delicious and perfect for a fall day. As a new vegan, I really missed creamy soups and this hit the spot. I can’t wait to make this a regular meal in my house!
Made this today and it is definitely one of my favorites. Needed some comfort food after this week and this hit the spot!
So! Much! Yum!
Froze and reheated well (reheated only once, not sure about more times).
So I made this tonight for the first time, with a few minor changes: I used unsweetened cashew milk, I hate vegan cheese, so I halved both portions, and used about a cup and a half of chopped leeks rather than regular onion. I also used half vegetable broth and half “no chicken” base broth. Absolutely delicious! My new favorite soup!! I used the Beyond hot Italian sausage and it worked perfectly. I am obsessed! Thanks for the great recipe!
I made this in a slow cooker and it was amazing. My carnivore husband said it was the best thing I’ve ever made!
Modifications for slow cooker:
I cooked the broth and veggies as described on high for 2.5-3 hours
I made the roux as described, then added it in.
At the same time, I added the cooked vegan sausage and vegan cream cheese.
I cooked it on warm for 2.5 more hours.
Chefs Kiss!
Thank you!
Do you think some cashew cream would help to give this a little bit more creaminess if I don’t have/can’t get vegan cream cheese?
PHENOMENAL RECIPE! Highly addictive and incredibly delicious!!
I used vegan smoked paprika sausage which added kick and added more veggies, just an excellent recipe, thank you!
Me and my husband just finished a BIG bowl of this soup. It’s so comforting, hearty and delicious. This soup will be on the menu through the winter for sure. <3
My husband and I… LOL
This recipe is SOOOO good and so comforting. Definitely will make again and recommend it to all my friends.
This soup tastes amazing!!! You’re right! Even without the sausage, it’s delicious. Thanks for a great recipe
Oh my….sooooooo delish
Looooove this recipe!! How long does it last in the fridge?
I decided to make this soup for my (meat eating) boyfriend on date night. Well……………. it was not only a winner, I hit it out of the ball park! I did use Beyond Brats (spicy) and almond milk. It was fantastic, creamy, hearty and so so good. I am excited to try some of your appetizer recipes. Thank you for sharing your passion and love of vegan cooking! I not only thank you, my boyfriend thanks you as well !!
Would some cashew cream work well (for creaminess, not volume/mouthfeel I guess?) if I don’t have/can’t get vegan cream cheese?
Holy cow this is good! I used gimme lean sausage. I made my own cashew cream cheese instead of using store-bought. And I added ref pepper flakes because we like spice. I would add more carrots and celery and decrease the potatoes in the next batch. Besides that, it was beyond delicious!
I LOVE Field Roast vegan sausage. Haven’t seen anyone use these but I’m willing to try this recipe with them and report back 🙂
I made this using Morning Star Italian sausage crumbles. I found that I had to use about 2 teaspoons of salt to bring the flavors out. It was really good and even my omnivore son liked it.
I used Field Roast Italian & fennel sausage. It doesn’t crumble the best but I chopped it up and then smashed it a little sigh my potato masher and it worked well. This soup is seriously good, thank you!
Made this for dinner tonight, used Beyond Meat sausage links. My husband and I both agree this is one of the most delicious things we’ve eaten in a long time – outstanding!
Perfect recipe! I’m having it as a leftover for lunch right now. I made it last night for my dinner and loved it from the first bite. I used Gimme Lean but will try the Beyond Brats next time because the Gimme Lean tube is a pain in my butt.
Additions: small head of broccoli chopped up and added with the potatoes; 1/2 tsp. red chili flakes because I love spice; 1/2 tsp. celery seeds; a double amount of the oregano and basil because “that’s my business.” Thank you, Tabitha Brown!
Tip: ladle out some of the hot broth from the soup pot and whisk it into the cream sauce pan a little at a time, for a total of about a cup of hot liquid – & NOW TO THAT add the cream cheese and cheddar shreds and whisk. Smooth as pudding! When you add it to your soup, you have nothing but one gentle stir to get it all incorporated beautifully.
I absolutely LOVE your soup recipes! Actually all of your recipes are so good!
Great recipe. How long does it keep in the fridge?
I made this and it was even better than I expected! Husband ravied and went for seconds. I used tofutti cream cheese and Field Roast Italian Sausages. Mixed the cheeses into the cream sauce as someone else suggested. Topped with a small handful of roasted broccoli which was a nice contrast. Never too many veggies, I say! Thank you for this awesome recipe!
Hi everyone:
I made this on Saturday for dinner and my non-vegan partner of 11 years (relevant because, at this point, he’s honest about my cooking) proclaimed that this is his “favorite soup.” Straight-up favorite. Not favorite VEGAN soup. Favorite soup, in general. This is saying A LOT because he’s a soup lover and he’s a meat lover.
I didn’t even use a meat substitute because the first time that I made this, I did use a substitute, and we didn’t really like that part of the experience. Make it everyone! You will love it.
I used Miyokos Cheddar Shreds and Kite Hill Cream Cheese.
I became vegan at the same time that I became a mother. Every recipe I’ve tried has been a hit, and I’m normally a nervous wreck in the kitchen! Did this recipe I realized I was low on vegetable broth and used half vegetable and half mushroom. Still turned out amazing. I didn’t remove the cast on the beyond brats and the texture was perfect. Thank you so much.
OMG this soup was really good! I added some spinach too because 8 had it on hand
Made this last night & loved it! A question though… I added my Kite Hill cream cheese as directed and no matter how much I whisked it just didn’t completely blend. Do you think if I added this & the cheddar shreds to the cream sauce that it would blend appropriately? Am thinking that might work better than adding the cream cheese & cheddar shreds directly to the soup after adding & whisking in the cream sauce? Looking for some suggestions, thanks!
I had the same problem! Wondering if cashew cream would be better
My new FAVORITE I added some corn and dbl the batch !!
3 bowls down. !! More to go
This looks amazing. What is a good alternative to kite hill cream cheese? I don’t have access to this brand and really don’t like Daiya or Violife cream cheese. Cashew cream maybe?
I have made this soup like 5 times since discovering it a few months ago. It is soooo good! Sometimes I make it exactly as is, sometimes I make a cashew cream to use instead of the cream cheese if I don’t have any on hand. Either way, it’s always fire. Thank you for this recipe! I will continue to come back to it 🙂
Try Gardein sausage rounds for this. Honest to Pete, it’s perfect. Thank you for this Lauren! Sausage, potato and kale soup was one of my favourites before I saw the vegan light!!! LOL!!
It was great!! I made it without cream cheese (not because I didn’t want it but because I just didn’t have any). I threw in some vegan forager queso cheese and a little nutritional yeast. Fantastic!!! Thank you!!
Loved this soup! I used toffuti cream cheese and it took a while to get it to break up. Also used 11 potatoes because I wanted to use those up. Do you think it would be possible to use cashews instead of the roux?
Yes! I think that would work.
So goood!!!! I used beyond meat italian sausages. Adding this to my rotation… reminds me of soup at olive garden!
Fantastic! So comforting on a cold Ohio night!