Here is my favorite dairy free potato kale sausage soup, with crispy bacon, Italian sausage, tender red potatoes, and kale in a creamy coconut milk broth with garlic and spices.
This soup has become our go-to comfort meal on chilly evenings. I love that it’s hearty enough to fill everyone up, and the coconut milk makes it creamy without any dairy. Plus, it’s all made in one pot, which means less cleanup for me!
Why You’ll Love This Dairy Free Potato Kale Sausage Soup
- Dairy-free comfort – This soup gives you all the creamy, cozy vibes without any dairy, thanks to coconut milk that makes it rich and satisfying.
- Quick weeknight meal – Ready in under an hour, this soup comes together fast enough for busy evenings when you need something warm and filling.
- Hearty and filling – With sausage, bacon, potatoes, and kale all in one bowl, this soup is a complete meal that’ll keep you full and happy.
- Simple ingredients – Everything you need is easy to find at any grocery store, and you probably already have most of the seasonings in your pantry.
- Packed with flavor – The combination of Italian sausage, crispy bacon, and smoky paprika creates layers of taste that make every spoonful delicious.
What Kind of Sausage Should I Use?
Italian sausage is the star of this soup, and you’ve got options when it comes to picking the right one. You can go with either sweet or hot Italian sausage depending on your spice preference – sweet gives you a milder, herb-forward flavor while hot adds a nice kick. Most grocery stores carry both varieties in the meat section, and you can find them in links or already removed from the casings (which saves you a step). If you’re buying links, you’ll just need to squeeze the meat out of the casings before browning it in the pot. For the best flavor, look for sausage with visible herbs and spices mixed in, which usually means better quality and more taste in your final soup.
Options for Substitutions
This soup is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:
- Italian sausage: You can use mild, sweet, or hot Italian sausage depending on your preference. Turkey or chicken sausage work great too if you want a lighter option. Just keep in mind that turkey sausage might need a bit more seasoning.
- Bacon: If you want to skip the bacon, add an extra tablespoon of olive oil for cooking. You’ll lose some smoky flavor, but the smoked paprika helps make up for it.
- Coconut milk: Since this is a dairy-free recipe, stick with coconut milk for the best creamy texture. You can use light coconut milk if you prefer, but the soup will be a bit thinner. Cashew cream or oat milk can work in a pinch, though the flavor will be different.
- Red potatoes: Yukon gold or white potatoes are fine substitutes. Russets will work too, but they’ll break down more and make the soup thicker and starchier.
- Kale: Spinach, Swiss chard, or collard greens all work well here. If using spinach, add it at the very end since it wilts quickly. Collard greens might need a few extra minutes to soften.
- Chicken broth: Vegetable broth works if you want to keep it lighter, or beef broth if you want something heartier. Just taste and adjust your seasonings accordingly.
Watch Out for These Mistakes While Cooking
The biggest mistake when making this soup is adding the kale too early, which turns it into a mushy, drab mess instead of keeping its nice texture – wait until the last 5 minutes so it wilts but stays tender.
Another common error is not draining enough fat after browning the sausage, which can leave your soup with an oily film on top, so take an extra minute to really drain it well or even blot with paper towels.
Don’t skip cutting your potatoes into evenly sized chunks (about 1-inch pieces work great), since different sizes mean some will be mushy while others are still hard in the center.
Finally, coconut milk can separate or curdle if the heat is too high, so keep your soup at a gentle simmer rather than a rolling boil once you’ve added it.
What to Serve With Potato Kale Sausage Soup?
This soup is pretty hearty on its own since it’s loaded with sausage, potatoes, and bacon, but I love serving it with some crusty bread or dinner rolls for soaking up all that creamy broth. A simple side salad with a light vinaigrette is a nice way to balance out the richness of the soup, or you could go with some roasted vegetables like carrots or Brussels sprouts. If you want to keep things easy, just grab some crackers or breadsticks for dipping, and you’ve got yourself a complete meal that’ll keep everyone happy and full.
Storage Instructions
Store: This soup actually tastes even better the next day after all the flavors have had time to hang out together. Keep it in an airtight container in the fridge for up to 4 days. The potatoes will soak up some of the broth as it sits, so you might want to add a splash of chicken broth when reheating.
Freeze: You can freeze this soup for up to 3 months, though the potatoes might get a slightly different texture when thawed. I usually freeze it in individual portions so I can grab just what I need for a quick lunch or dinner.
Reheat: Warm it up on the stove over medium heat, stirring occasionally until it’s heated through. If you’re using the microwave, heat it in 2-minute intervals and give it a good stir in between. Add a bit of extra broth or coconut milk if it seems too thick after storing.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-35 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 70-80 g
- Fat: 165-180 g
- Carbohydrates: 110-125 g
Ingredients
- 6 slices bacon
- 1 tbsp olive oil
- 1 lb italian sausage (removed from casings and crumbled)
- 1/2 onion
- 5 garlic cloves (freshly minced for best flavor)
- 5 cups chicken broth
- 14 oz coconut milk
- 5 red potatoes (sliced into 1/4-inch thick rounds)
- 1 tsp italian seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- freshly ground black pepper to taste
- 4 cups kale (stems removed and torn into bite-sized pieces)
Step 1: Prepare Mise en Place and Cook Bacon
- 6 slices bacon
- 5 red potatoes
- 4 cups kale
- 1/2 onion
- 5 garlic cloves
Slice the red potatoes into 1/4-inch thick rounds and set aside.
Remove kale stems and tear the leaves into bite-sized pieces, then set aside.
Dice the onion and mince the garlic cloves fresh—I find freshly minced garlic makes a noticeable difference in flavor compared to pre-minced.
Cook the bacon slices in a large soup pot over medium-high heat until crispy, about 8-10 minutes.
Transfer to a paper towel-lined plate and roughly chop once cooled.
Step 2: Build the Aromatic Base with Onion and Garlic
- 1 tbsp olive oil
- 1/2 onion
- 5 garlic cloves
Leave about 2 tablespoons of bacon fat in the pot, then add the olive oil.
Add the diced onion over medium-high heat and sauté for 2-3 minutes until starting to soften.
Add the minced garlic and cook for another 30 seconds until fragrant.
This aromatic base will develop the foundation of flavor for the entire soup.
Step 3: Brown the Sausage and Build Depth
- 1 lb italian sausage
Add the crumbled Italian sausage to the pot and cook over medium-high heat for 5-7 minutes, breaking it apart as it cooks, until the meat is no longer pink and has started to brown.
I like to let the sausage develop some color on the bottom of the pot—this browning creates deeper, richer flavors that will carry through the entire soup.
Drain off excess fat if needed, leaving about a tablespoon to add to the broth.
Step 4: Build the Soup Base with Broth, Coconut Milk, and Potatoes
- 5 cups chicken broth
- 14 oz coconut milk
- 5 red potatoes
- 1 tsp italian seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
Pour in the chicken broth and coconut milk, stirring to combine with the sausage and aromatics.
Add the sliced potatoes, Italian seasoning, smoked paprika, red pepper flakes, and salt.
Stir well to distribute the spices evenly throughout the liquid.
Bring the soup to a simmer over medium-high heat.
Step 5: Simmer Potatoes Until Tender
- soup base from Step 4
- freshly ground black pepper to taste
Reduce the heat to medium-low and simmer for 15 minutes, or until the potatoes are fork-tender and easily pierced.
The potatoes will thicken the soup slightly as they break down, creating a naturally creamy texture from the coconut milk.
Taste and adjust seasoning with freshly ground black pepper as needed.
Step 6: Finish with Kale and Bacon
- 4 cups kale
- chopped bacon from Step 1
Stir in the torn kale and chopped bacon from Step 1.
Simmer for 5 minutes until the kale is tender and wilted.
The kale will add a slight earthiness and nutritional boost while the bacon brings back that smoky, savory element that ties everything together.
Taste and adjust seasonings one final time before serving.
Creamy Dairy Free Potato Kale Sausage Soup
Ingredients
- 6 slices bacon
- 1 tbsp olive oil
- 1 lb italian sausage (removed from casings and crumbled)
- 1/2 onion
- 5 garlic cloves (freshly minced for best flavor)
- 5 cups chicken broth
- 14 oz coconut milk
- 5 red potatoes (sliced into 1/4-inch thick rounds)
- 1 tsp italian seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- freshly ground black pepper to taste
- 4 cups kale (stems removed and torn into bite-sized pieces)
Instructions
- Slice the red potatoes into 1/4-inch thick rounds and set aside. Remove kale stems and tear the leaves into bite-sized pieces, then set aside. Dice the onion and mince the garlic cloves fresh—I find freshly minced garlic makes a noticeable difference in flavor compared to pre-minced. Cook the bacon slices in a large soup pot over medium-high heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate and roughly chop once cooled.
- Leave about 2 tablespoons of bacon fat in the pot, then add the olive oil. Add the diced onion over medium-high heat and sauté for 2-3 minutes until starting to soften. Add the minced garlic and cook for another 30 seconds until fragrant. This aromatic base will develop the foundation of flavor for the entire soup.
- Add the crumbled Italian sausage to the pot and cook over medium-high heat for 5-7 minutes, breaking it apart as it cooks, until the meat is no longer pink and has started to brown. I like to let the sausage develop some color on the bottom of the pot—this browning creates deeper, richer flavors that will carry through the entire soup. Drain off excess fat if needed, leaving about a tablespoon to add to the broth.
- Pour in the chicken broth and coconut milk, stirring to combine with the sausage and aromatics. Add the sliced potatoes, Italian seasoning, smoked paprika, red pepper flakes, and salt. Stir well to distribute the spices evenly throughout the liquid. Bring the soup to a simmer over medium-high heat.
- Reduce the heat to medium-low and simmer for 15 minutes, or until the potatoes are fork-tender and easily pierced. The potatoes will thicken the soup slightly as they break down, creating a naturally creamy texture from the coconut milk. Taste and adjust seasoning with freshly ground black pepper as needed.
- Stir in the torn kale and chopped bacon from Step 1. Simmer for 5 minutes until the kale is tender and wilted. The kale will add a slight earthiness and nutritional boost while the bacon brings back that smoky, savory element that ties everything together. Taste and adjust seasonings one final time before serving.
