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:
- 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!
This creamy soup is plant-based and ultra comforting.
- 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
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.
*I used Beyond brats, crumbled up into small pieces, if using the Beyond brats, I recommend removing the casings. But you can use Gimme Lean sausage from Lightlife, Boca sausage crumbles, Tofu crumbles or your favorite vegan sausage.
This soup does reheat well, but I found if I reheat it several times, the cream starts to break. So I recommend only reheating once.