Creamy Sausage Potato Soup

This creamy sausage potato soup is ready in 30 minutes or less and is deceptively decadent for being dairy-free, Paleo, Whole30, and AIP-friendly.

This creamy sausage potato soup is the definition of nourishing comfort food, but better than what you may have grown up eating.

– Italian sausage – ghee – olive oil – carrots – celery – yellow onion – garlic


Heat a stockpot or Dutch oven, over medium-high heat. Once hot, add in the sausage. Stir and chop the meat until you have sausage crumbles.


In the same pot with grease or olive oil, melt 1 tablespoon of the ghee/fat. Add the diced carrots, celery, and onion and sauté 5-7 minutes or until tender.


Stir in the chopped potatoes, dried basil, dried parsley, salt, and pepper to taste, and 1 more tablespoon of ghee/fat. Mix well, and add in the broth. Bring to a boil over medium-high heat.


Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15-20 minutes or until the potatoes are fork-tender.


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Food by Mars