This dairy-free potato soup is an easy slow cooker recipe made with sausage, potatoes, and kale. Coconut milk adds creaminess without any dairy.
I used to love a good soup, salad and breadsticks at Olive Garden in high school. It was like $9.95 back then for lunch, and it was quite the deal! Plus, cozy, creamy Zuppa Toscana for lunch! $10! Honestly, it still hits occasionally, but I’d rather make my own version that’s dairy free and gluten free at home in the crock pot.
This potato soup is creamy, super filling, and flavorful. There’s plenty of protein, and a decent-ish amount of fiber thanks to the kale and potatoes. But if you’re looking for more veg to start, my Chopped Italian Salad or easy side salad, are both great starters to this hearty soup!
ingredients for this soup
This slow cooker potato soup uses coconut milk instead of cream, but you won’t taste coconut in the finished soup. If you’re used to using coconut milk as a dairy-free alternative, it blends right in and gives the soup its classic creamy texture. Even my husband, who is not dairy-free, loves this slow cooker version, which makes it a regular in our dinner rotation.
I like to add bacon to this dairy free potato soup, for flavor and a garnish for serving, but that’s optional.
how to make potato soup (in the slow cooker)
This dairy free zuppa toscana takes no time at all. I like to sauté the aromatics (diced onion and garlic) with ground Italian sausage, before dumping into the crock pot to do its thing – bonus: your kitchen will smell amazing!
The full recipe is below. Here are a few step-by-step photos.
- Italian sausage: You can use pre-seasoned Italian sausage, season your own ground pork, or use Italian sausage links with the casings removed.
- Potatoes: I like to leave the skins on, which helps the potatoes hold their shape and prevents them from getting mushy in the slow cooker. This is optional and comes down to personal preference.
- Chicken broth: Four cups (one 32-ounce carton) is usually enough for this slow cooker soup. The potatoes should be fully covered; if needed, add up to ½ cup water to cover them.
- Kale: I have used curly kale and also Dino kale (lacito kale); both work. You want to slow-cook long enough to wilt the kale, about 15 minutes.
HOW TO STORE leftovers
- To Store: Refrigerate soup leftovers in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Rewarm leftovers in a saucepan on the stovetop over medium-low heat until warm.
Can you freeze potato soup?
Absolutely you can! Because this is dairy-free, make sure to thaw completely in the refrigerator before reheating.
more slow-cooker soups to try next
Slow Cooker Potato Soup made with Sausage & Kale (no dairy)
Ingredients
- 3 slices center-cut bacon, roughly chopped (sugar-free suggested) - or 1/2 tbsp olive oil
- 1 lb mild Italian sausage, ground or links, casings removed - can also use turkey or chicken sausage for lower fat
- 1/2 yellow onion, diced
- 4 cloves garlic, minced
- 3 cups yellow potatoes, cut into 1-inch chunks, I like to keep skins on. This is up to you. - can also use Russet potatoes
- 2 teaspoons dried Italian seasoning
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon pepper, plus more to taste
- 4 cups chicken broth or stock
- 1/2 cup water - optional
- 1/2 bunch kale, stems removed and roughly chopped, about 4 cups - add at the end
- 1 13.5-ounce can unsweetened, full-fat coconut milk, shaken - add at the end
Instructions
- To a large skillet, brown chopped bacon until crisp. Drain bacon but keep reserved fat in the pan.
- To the same skillet, add sausage and break up into bite-sized pieces. Brown for 5-7 minutes, until browned. Add onion, and sauté until onion is tender and translucent, about 3-5 minutes. Sauté minced garlic until fragrant, about 1 minute. Drain skillet to discard grease. If not using bacon, use 1/2 tbsp oil.
- To the slow-cooker add cooked bacon, sausage skillet with onions and garlic, diced potatoes, spices and chicken broth. You want to make sure the potatoes are completely covered, so if 4 cups of broth isn't enough, add up to 1/2 cup of water. Stir to combine.
- Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours.
- Stir in unsweetened coconut milk and chopped kale. Cover and cook on HIGH until the kale is wilted but still bright green, about 15-20 minutes.
- season to taste wth additional salt and pepper, or red pepper flakes as needed.
Notes
Nutrition
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