Creamy Sweet Potato Kale Soup with Sausage (Dairy-Free)
This Creamy Sweet Potato Kale Soup with Sausage is made creamy all on its own, without any cream or cheese – making it paleo and Whole30-approved without even trying! It’s filling, cozy and made in under 40 minutes.
Soup weather is the coziest. Whenever the sky gets gray and the wind starts to whip around (aka when I’d rather not go back outside ever again), I hunker down to make a pot of soup.
Soup comes in just about every shape, size and level of “nutritious-ness”. And while I love making soups from leftover roasts (check out this Leftover Roast Chicken Soup and this Dairy-Free Creamy Potato and Ham Soup , sometimes you just don’t have one hanging around!
This Creamy Sweet Potato Kale Soup with Sausage is a healthier take on a soup my aunt made for me years ago when I was in college. It was a creamy potato soup studded with sausage – but it was drowning in heavy cream and cheese. And while that’s certainly delicious (and totally worth it), I typically like to challenge myself to make luscious, creamy soups, without any dairy at all.
Because it’s totally possible! All you need to do is start with the proper balance of broth to vegetables. This ensures that when you puree the simmered soup, that it will create the thick, rich bisque-type base that you’re looking for.
In the case of this soup, we’re using onions, garlic, sweet potatoes and russet potatoes. This combination of potatoes keeps the soup from getting too sweet, but you’re welcome to use any combination of potatoes or squash that you like!
How to make Creamy Sweet Potato Kale Soup with Sausage:
First, brown up the sausage, then drain it on a paper towel.
Then saute up the onions and garlic and add the broth, potatoes, salt and pepper. Let ’em cook, then buzz ’em up to a luscious, creamy consistency!
Add in the kale and the sausage, plus a little Parmesan cheese, if you want!
How long will this Creamy Sweet Potato Kale Soup with Sausage last?
This soup will last up to 5 days in the fridge and up to a month in the freezer. Reheat in the microwave or in a saucepan over the stove.
A thick, rich soup made without any cream. This soup is a soul-warming option for chilly nights or a filling, healthy meal prep option for weekday lunches.
- 1/2 lb spicy italian sausage, removed from casings if using links
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, crushed
- 4 cups low-sodium chicken broth
- 2 Russet potatoes, peeled + chopped
- 2 small sweet potatoes, peeled + chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 bunch (4 cups) kale, stemmed and roughly chopped
- 2 tablespoons freshly grated parmesan, optional
In a stock pot, add sausage over medium-high heat. If using links, make sure to remove the casing before adding meat to the pot. Brown sausage, breaking it up into small chunks as it cooks. Once browned and cooked through, remove the sausage to a paper-towel lined plate with a slotted spoon.
Return the pan to the heat and add olive oil. Add the diced onion and cook for about 6 minutes until translucent, stirring frequently. Add crushed garlic and cook for another 2 minutes until fragrant. Pour in chicken broth plus 2 cups water, diced sweet and russet potatoes, salt and pepper. Bring to a boil, then lower to a simmer until potatoes are tender, about 15 minutes, stirring occasionally, then turn off the heat.
Using an immersion blender or a high-speed blender, puree the soup to a creamy consistency. Bring the pureed soup back to a simmer, then stir in chopped kale. Let it cook for a couple minutes to soften, then add in the sausage and parmesan cheese. Season with salt and pepper and serve with more parmesan, if desired.