Vegan Sausage and Potato Soup is rich and spicy with the bold flavor of Creole seasoning. It’s easy to make vegetarian or vegan and pairs perfectly with warm, crusty bread for dipping.
Spicy Sausage and Potato Soup
Soup season is here and we are all about comfort food around here. Once the weather starts to cool, soup goes into regular rotation on the menu again.
The base starts simply, with onion, celery, and bell pepper simmering in a little oil. Creole seasoning adds warmth and depth and the vegan sausage gives it a smoky, peppery edge. It’s well-balanced, easy to make, and great for game days and cozy nights in.
Ingredients for Vegan Sausage and Potato Soup
Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.
- Sausage – For this recipe, I used Beyond Sausage in Cajun flavor. It gives the soup a smoky, peppery base that complements the Creole spices. Plant-based bratwurst works too if you prefer something milder.
- Onion, Celery, and Bell Pepper – This trio forms the classic Creole “holy trinity,” giving the soup its deep, aromatic base.
- Garlic – Freshly minced garlic adds richness and ties in well with the spices.
- Creole Seasoning – A flavorful blend of paprika, cayenne, oregano, thyme, garlic powder, onion powder, and black pepper. It brings a balanced heat and depth that define the soup’s flavor.
- Potatoes – Yukon Gold potatoes are preferred for the way they hold their shape during cooking.
- Heavy Cream and Cheddar Cheese – Added toward the end for a rich finish.
- Broth – Vegetable or chicken-style broth both work well here.
- Parsley – A sprinkle of fresh parsley adds a clean, bright finish just before serving.
Can I Use Cajun Seasoning Instead of Creole?
- Yes, but the flavor will be a bit different. Cajun seasoning usually has more heat and fewer herbs than Creole. If you make the swap, start with a smaller amount and adjust to taste.
Can I Leave Out the Sausage?
- Yes. The soup will still have plenty of flavor from the vegetables and spices. You can add extra potatoes or white beans, such as cannellini or Great Northern, to keep it hearty.
How to Make Spicy Vegan Potato and Sausage Soup
STEP ONE: Brown the Sausage. Set a large pot over medium heat and add the vegetable oil. When the oil is hot, add the sausage slices and cook, stirring occasionally, for 3-4 minutes, or until lightly browned. Transfer to a plate and set aside.
STEP TWO: Sauté the Vegetables. In the pot used for the sausage, add the onion, celery, and bell pepper. Cook for 3 minutes, until softened. Stir in the garlic and cook for an additional 30 seconds.
STEP THREE: Build the Broth. Add the Creole seasoning, salt, black pepper, and smoked paprika. Pour in the broth and add the potatoes. Bring to a boil, then reduce the heat and let simmer for 15 minutes, or until the potatoes are fork-tender.
STEP FOUR: Finish the Soup. Reduce the heat to low. Return the sausage to the pot. Stir in the heavy cream and cheddar cheese. Simmer for 5 minutes, until the cheese is melted.
STEP FIVE: Serve. Ladle into bowls, sprinkle with parsley, and serve hot.
Make it Vegan 🌱
- For a plant-based version, use vegan sausage, vegetable broth, and dairy-free heavy cream and cheese.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator. Reheat on the stove over low heat, stirring often until warmed through. Add a splash of broth or cream if it thickens too much after chilling.
More Recipes You’ll Love!
Save this recipe to Pinterest! ⤵️ 📌
Tried this recipe? Leave a ⭐ Star Rating ⭐️ and share your thoughts in the comments below. Thanks for being part of our home cooking community!
Follow This Wife Cooks on Instagram | Facebook | Pinterest | YouTube
Vegan Sausage and Potato Soup Recipe
Ingredients
- 1 tablespoon vegetable oil
- 4 links plant-based Cajun-style sausage sliced into ¼-inch rounds
- 3/4 cup yellow onion diced
- 1/2 cup celery diced
- 1/2 cup green bell pepper seeded and diced
- 2 teaspoons garlic minced
- 1 teaspoon Creole seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 4 cups chicken-style broth or vegetable broth
- 2 pounds Yukon gold potatoes peeled and cut into 1/2-inch chunks
- ½ cup heavy cream
- 1 cup mild cheddar cheese shredded
- 2 tablespoons parsley chopped, for garnish
Instructions
- Set a large pot over medium heat and add the vegetable oil. When the oil is hot, add the sausage slices and cook, stirring occasionally, for 3-4 minutes, or until lightly browned. Transfer to a plate and set aside.
- In the pot used for the sausage, add the onion, celery, and bell pepper. Cook for 3 minutes, until softened. Stir in the garlic and cook for an additional 30 seconds.
- Add the Creole seasoning, salt, black pepper, and smoked paprika. Pour in the broth and add the potatoes. Bring to a boil, then reduce the heat and let simmer for 15 minutes, or until the potatoes are fork-tender.
- Reduce the heat to low. Return the sausage to the pot. Stir in the heavy cream and cheddar cheese. Simmer for 5 minutes, until the cheese is melted.
- Ladle into bowls, sprinkle with parsley, and serve hot.
Leave a Reply