When the cooler weather arrives, soups are the first thing on my mind. This vegan creamy sausage and potato soup is one of the most satisfying dishes I’ve ever made. Hearty, comforting and luxuriously creamy, it’s a soup that feels indulgent while remaining plant-based. It takes a few more steps than some simpler soups, but the result is absolutely worth the effort. One spoonful and you’ll understand why this recipe becomes a staple for chilly nights.
The flavor is rich and hard to describe until you taste it. After one batch you’ll likely want to share it with friends — even those who say they don’t like vegan food. I used Beyond brats for the sausage component, torn into bite-sized pieces, but there are many suitable plant-based sausage options.
Vegan Sausages:
- Lightlife patties or Gimme Lean
- Boca sausage crumbles
- Any Beyond sausage variety
- Tofu crumbles
Any of these choices work well. If you prefer to skip meat replacements, the soup is still delicious without sausage — packed with flavor from the vegetables, herbs and creamy base. While testing, I often tasted the soup before adding the sausage back in and it held up beautifully on its own.
This is an ideal dinner for a chilly weekend night. The method is straightforward: brown the sausage (or skip it), sauté the aromatics, cook diced potatoes in broth, then finish with a creamy roux-based sauce, vegan cream cheese and optional shredded vegan cheddar. Leftovers keep well in the fridge and reheat nicely, though repeated reheating can cause the cream to break, so reheat only once when possible.
Vegan Creamy Sausage and Potato Soup
Ingredients
- 1 Tablespoon Olive oil
- 14 Ounces Vegan sausage, crumbled*
- 5 Tablespoons Vegan butter, 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 Unsweetened non-dairy milk (soy recommended)
- 8 Ounces Vegan cream cheese
- 1/2 Cup Vegan cheddar-style shreds (optional)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Crumble the vegan sausage into the pot and sauté, reducing heat if needed, until browned, about 5–7 minutes depending on the sausage.
- Remove the browned sausage to a bowl and set aside. Scrape and discard any large stuck-on bits from the bottom of the pot.
- Heat 1 tablespoon of vegan butter in the pot over medium-high. Add carrots, celery, onion and garlic. Sauté until the onion is translucent, about 5 minutes. Season with a pinch of salt and pepper.
- Add the diced potatoes, toss to combine, then season with dried basil, oregano and another pinch of salt and pepper. Sauté for 1 minute.
- Pour in the vegetable broth, stir, bring to a simmer, then reduce heat to low. Cover and simmer 9–12 minutes, or until the potatoes are tender.
- While the soup simmers, make the cream sauce in a separate skillet. Melt the remaining 4 tablespoons of vegan butter over medium heat.
- Add the flour to the melted butter and whisk to form a roux. Let it cook for about a minute, then gradually whisk in the non-dairy milk with a pinch of salt and pepper. Continue whisking until the sauce thickens, 2–3 minutes, then remove from heat.
- When the potatoes are tender, pour the cream sauce into the soup pot and whisk to combine.
- Add the vegan cream cheese and the vegan cheddar shreds, if using, whisking until the cream cheese melts into the soup—this may take a minute or two.
- Taste and adjust seasoning with salt and pepper.
- Return the sausage crumbles to the pot, heat through, and serve immediately. Top with extra vegan cheddar if desired.
Notes
*I used Beyond brats, crumbled into small pieces; if using those, remove the casings before crumbling. Other good options include Gimme Lean sausage from Lightlife, Boca sausage crumbles, or tofu crumbles.
This soup reheats well but can begin to separate after multiple reheats. For best texture, reheat only once.
Nutrition
Carbohydrates: 41 g |
Protein: 24 g |
Fat: 27 g |
Sodium: 1015 mg
