Turkey Sausage & Potato Soup (dairy-free, gluten-free, grain-free)

October 11, 2020

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There’s something about a big bowl of soup on a cool day that just feels so right. And one of my wife’s favorites has always been creamy potato soup.

Of course the classic version is made with cream and milk, thickened with flour, amped up with bacon and topped with cheese. We’re not doing dairy, gluten, or even pork most days, so this is my more allergy-friendly version that eats the same, but with a lot more nutritional oomph.

Of course I have to clarify that it’s not friendly for all food allergies (the base uses almond milk, for example). But we hit quite a few with this little number and anyone you cook it for will really go nuts for it.

Print Recipe
5 from 2 votes

Turkey Sausage & Potato Soup (dairy free, gluten free, grain free)

A take on the classic, but with more flavor, more nutrition, and fewer ingredients that typically show up on the allergens list.
Prep Time1 hour 30 minutes
Cook Time45 minutes
Course: Soup
Servings: 8


  • 2 tbsp olive oil
  • 1 lb turkey sausage Italian seasoned
  • 2 leeks trimmed, washed, chopped
  • 1 parsnip peeled, finely chopped
  • 1 small head cauliflower washed, chopped
  • 1 sprig rosemary fresh
  • 2 sprigs thyme fresh
  • 2 sprigs oregano fresh
  • 2 bay leaves
  • 1 qt chicken bone broth or stock
  • 1 1/2 qts almond milk
  • 4 large russet potatoes seasoned and baked until fully cooked, cooled, diced
  • 1/4-1/2 tsp ground nutmeg
  • salt and pepper to taste


  • chopped chives
  • hot sauce Crystal brand or Tobasco suggested


  • In a large cast iron pot on the stove on medium heat, add 1 tbsp olive oil and the ground turkey sausage and cook the sausage through, stirring occasionally. Spoon all the sausage out onto a plate lined with paper towel and set aside.
  • Add another tbsp of olive oil to the fond (cooked down bits) in the cast iron pot. Add the leeks, parsnip, cauliflower, and bay leaves. Tie together the rosemary, thyme, and oregano, and add that as well. Season with salt and pepper, sweat on medium low heat and add a few drops of water to help break up the fond from the bottom of the pot if needed.
  • Once the vegetables beging to look somewhat translucent, add the bone broth (or stock) and bring to a simmer. Cover and cook for 20-30 minutes on medium heat.
  • Remove the herbs from the pot. Using an immersion blender, blend up the cooked down vegetables once they are tender and soft. Add the almond milk and blend again until smooth. It will start to foam - that's ok, we'll skim that off later.
  • Bring the soup to a gentle simmer. Add the nutmeg, diced, cooked potatoes, and the turkey sausage. Let cook all together for 10-15 minutes. Taste and adjust seasoning, serve topped with fresh chopped chives, and I suggest a few drops of Crystal hot sauce as well.

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What do you think?

  1. Kelly says:

    Could soy milk be substituted?

  2. Brooke Jones says:

    5 stars
    My family is 100% gluten free and dairy free and mostly grainfree. We can do pork, so I used pork Italian sausage and added sugar free bacon as a topping with the chives. THIS WAS A HUGE HIT for my whole family. Thank you so much for sharing such amazing allergy-friendly content! Keep it coming!

  3. Gretchen Seibold says:

    I made this tonight after drooling over your post;) my veggie averse child loves it!!! I am not telling her how many veggies are in it until she is done;) this one is a keeper!! Thank you????

  4. Maegan says:

    Oh my goodness, this looks so good!!

  5. Linda says:

    What liquid would you recommend to make it dairy and nut free?

  6. Vicki says:

    I can see how using baked potatoes would make for a better potato soup. Great tip! Will definitely try this. Looks really, really good.

  7. Linda says:

    5 stars
    This looks delicious. So talented! Cook book next project! What if you need to be nut and dairy free? What would you add in place?

  8. Sarah says:

    Looks delicious! Thank you! Do you think rice or coconut milk could be substituted or would it not be as good?

    • Chris says:

      You definitely could try! Coconut milk has a bit of a pronounced flavor, so I’ve never tried it with this particular soup, but just because it would be different doesn’t mean it wouldn’t still be awesome!

  9. Umida says:

    Looks so yummy! Can almond milk be substituted to coconut milk?

  10. Laura says:

    This looks great! I may subtract a cup of the almond milk and sub in a 15 oz can of coconut milk to mimic cream. Thanks for sharing!

  11. Tina says:

    I can’t wait to make this once it cools down in California! I’m getting my soup list ready!

  12. Patricia says:

    Are the potatoes skin on or peeled? Looks like a very healthy and hearty soup.

  13. Deb says:

    Recipe sounds delicious! Can I ask why you precook the potatoes?

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