A hearty, flavorful potato soup made with Italian sausage, potatoes, carrots, celery, spinach, and fresh herbs. A portion of the potatoes is blended into the broth to create a naturally creamy texture without dairy, flour, or coconut milk.
Ingredients
Method
- Brown the sausage
- Remove the sausage from its casing if necessary. Heat a large Dutch oven or soup pot over medium-high heat and crumble in the sausage.
- Cook for about 5–7 minutes, breaking it into small pieces, until browned. Remove some excess grease if there is a lot, leaving enough to flavor the vegetables.
- Build the flavor
- Add the onion, carrots, and celery. Cook for about 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic, smoked paprika, Italian seasoning, thyme, black pepper, and red pepper flakes. Cook for another minute.
- Add the potatoes and broth
- Add the potatoes, chicken broth, and bay leaf.
- Bring to a boil, then reduce to a gentle simmer. Cover partially and cook for about 15–20 minutes, until the potatoes are very tender.
- Make it creamy
- Remove about 2 cups of the soup, making sure to get plenty of potatoes and some broth.
- Blend until smooth using an immersion blender, regular blender, or food processor. Return the blended mixture to the pot.
- This is the trick that makes the soup creamy without cream, milk, flour, or a dairy-free substitute.
- Add the spinach
- Stir in the spinach and cook for 2–3 minutes, just until wilted.
- Finish the soup
- Remove the bay leaf.
- Stir in the parsley, lemon juice, and Dijon mustard if using. Taste and adjust the salt and pepper.
- Let it sit for about 5 minutes before serving.
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