The epitome of fall comfort food. This vegan sausage and creamy potato soup is easy to make and so delicious. It is full of protein and is a great weeknight dinner. Serve with some crusty bread and a side salad for a perfect dinner.
If I had to pick my favorite food I think it would be soup. It’s versatile, a great way to use up old veggies and nothing is better on a cold fall night. I also decided to make it in my slow cooker because I love a meal that cooks itself. There is a small bit of blending required but other than that the slow cooker does it all for you. This incredibly delicious slow cooker sausage & creamy potato soup is the epitome of fall food.
Vegan Sausages
There are so many different kinds of vegan sausages out there. So many different brands, different flavors – the options are endless. I actually used 3 different kind of vegan sausages in here because I had some to use up. I used the Upton Naturals Vegan Chorizo, 1 Field Roast Italian Sausage, and 1 Field Roasted Apple Sage Sausage. You do not have to use all these different kinds it was just things I had in my house. The flavors from the sausage will develop the flavors in the soup so keep that in mind.
I would suggest you use something is more precooked like Field Roast or Upton Naturals where the sausage just needs to be warmed up. If you decide to use one from Beyond Meat where it is raw I would sauté it in a pan first. So ultimately, use any flavor you want I would suggest something like an Italian style though.
Cashews for Creaminess
I won’t lie I do love to use cashews to make things creamy. However, I know they can be expensive and of course some people have allergies. First, if you do use cashews make sure to buy cashew pieces they are cheaper and since you are blending them up, who cares?! If you don’t want to use cashews you can blend up hummus and water to make a creamy replacement. It will give a slightly different flavor but will work out fine. I like to blend my own cashews with water because I can make the consistency a bit thicker and more like a heavy cream. You can also use a thick non dairy milk like the one from Ripple, just make sure its unsweetened and unflavored.
Leftovers
This soup will make 4 servings so you will most likely have some leftovers. You can store them in the fridge and leave them for about 2 to 3 days, if it even lasts that long. This soup can also be frozen. You may need to add a bit more water when you warm it up as it will thicken as it sits.
More Slow Cooker Recipes
I love my slow cooker and there have been plenty of recipes I have made on the blog. If you are looking for more check these out:
Slow Cooker Lentil Stew
Vegan Cooker Cheesy Broccoli Casserole
Slow Cooker Lentil Bolognese
Slow Cooker Stuffed Pepper Soup
Spicy Red Lentils
General Tso’s Tofu
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Vegan Slow Cooker Sausage & Creamy Potato Soup
Equipment
Ingredients
Soup
- 14.5 ounces vegan sausage (415g)
- 20 baby potatoes halved (about 8.5 ounces/240g)
- ½ cup (46g) vegan parmesan
- 3 cloves garlic roughly chopped
- ⅓ sweet onion chopped (about 2.5 ounces/70g)
- 2 cups (480ml) low sodium vegetable broth
- 1 cup (240ml) water
- 2 to 3 bay leaves
- Pinch black pepper and salt
- 2 cups (85g) spinach
Cashew Cream
- ½ cup (60g) cashews
- 1 cup (240ml) water
Instructions
- If using whole vegan sausages, like the ones from Field Roast break it up into small pieces with a fork or hands. Please see notes above vegan sausages.
- Add the sausage, potatoes, vegan parmesan, onion, garlic, broth, water, bay leaves, salt, and pepper to the crockpot. Only add a tiny pinch of salt as the vegan sausages will be salty and will add saltiness to the soup.
- Slow cook on high for 3 hours until potatoes are cooked through.
- When the soup is done remove the bay leaves. Add the spinach and cover while slow cooker is off, let it wilt.
- In a blender add the cashews and water and blend until smooth and creamy. Pour the cream into the soup and mix together.
- Taste the soup and adjust any seasonings to preference. Garnish with fresh oregano if desired and a pinch of black pepper.
Video
Notes
- Use low sodium vegetable broth for this soup, it will be too salty otherwise.
- The cashew cream will make it less salty so don’t panic if it tastes very salty at first.
- If you have a nut allergy please see above about substitutes.
- This can be made on the stove. Cook over low heat so it simmers until potatoes are fully cooked through.
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If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
thanks for sharing, looks so yummy and curious about it’s taste.
thank you, it is delicious give it a try 🙂
I made this for dinner tonight. It’s very windy and rainy the Pacific NW and this soup absolutely hit the spot! The cashew cream is genius! It’s flavorful, hearty, and so delicious! I did sub kale for the spinach.
Hi Luna, yay!!! I am so so happy you enjoyed it! yumm love the use of kale in there. hope you are staying warm and dry now. thank you for taking the time to leave a comment!
I made this tonight for my family and EVERYONE loved it!!! That never happens! It was so creamy and delicious, I almost wanted to keep it all for myself! Thank you!!!
hi Laurie!!! oh yay I am so so glad!!!! thank you so much for making it and taking the time to leave a comment/review!!! xo
This is divine.
Beyond & Heck Sausages because we didn’t have enough of either one.
I had to pressure cook because I’m impatient & I used Kale because I wasn’t going to my veg bed in the rain.
My non vegan boys, 22 & 16 polished it off leaving ‘just enough’ in the pot not to have to wash it up.
It is going to be a regular, so hearty, so warming, so autumnal, just comfort in a bowl, thank you
Hi Michaela! AWW yay I am so so happy to hear you enjoyed and so did your boys woo! you are welcome thank you for taking the time to leave a comment and a review xo
This soup in AMAZING! So simple & so yummy! My entire family loved it !
hi Ashley! yay thank you so much for trying it and taking the time to leave a comment it really means a lot xo
Hi, I accidentally threw in the beyond sausages without sautéeing first-will it still be ok to eat?
Hi I apologize as I am just seeing this now was it okay without sauteeing them?
What size slow-cooker would you recommend for this recipe? Thanks, William
Hi William, my crockpot is a 6-quart one!
So delicious!! This is definitely in my soup rotation from now on. It’s so easy but so so flavorful.
yay! I am so happy you enjoyed it Tiffany. thank you so much for making it and leaving review/comment 🙂
So delicious! Adding this to my rotation 🙂 Kind of reminds of the creamy soup at Olive Garden
Hi Christina! wooo I am so glad you enjoyed it! thank you so much for trying it and taking the time to leave a comment/review!! xo
Made this for dinner recently- so delicious and very filling. I doubled the onion, used regular veg broth, and the apple sage vegan sausage. Did not think the regular broth was too salty at all. The potatoes took 4 hours on high but next time i will quarter instead of halve them. Also will pre brown the sausage to see if it will hold together better as it kinda dissolved into small bits. I bet kale would be great in this. The cashew cream is what pulled this all together so use it if you can!
Hi Elaine, so glad you enjoyed it! thank you so much for trying it and taking the time to leave a comment/review!!
What’s the nutrition facts for this recipe and how much is one serving?
Thank you! So excited to make it. I’m in love with slow cooker recipes this time of year :))
Hi! I don’t really like to give out the nutrition info only because if you use different brands and don’t measure everything exact to the way I did it, then it won’t really be accurate. However, the whole soup when I made it came in at 1576 calories, 139g protein, 134g carbs, 56g fat. Serving size is truly up to you. I would recommend you get an app like Cronometer and enter the recipe ingredients into their with weights in grams from a scale. Then measure the full recipe weight when I made it, it came out to be 1856 grams and from there you can then divide it up by grams into your serving sizes. Hope that helps!
This soup was awesome thank you! Found it from YouTube it was very delicious and filling!
Hi Zoe! I’m so glad you enjoyed it! Yay!!
Whoa! This is an amazing soup. I live in Florida so soup season is only a few monts starting in Nov and ending no later than March — my favorite time of year. I recently went to PA for a family visit and my sister was raving about an Amish recipe for Sausage/Potato soup, so I found this vegan alternative. I had a lot a vegan breakfast sausage patties in my freezer for way too long, so I crossed my fingers and used them. The soup is deliscious. I honestly think you can’t go wrong with this soup. Going to serve this to my meat eating family with imitation bacon bits as a topper and crusty french bread and a vegan ceasar salad.
Thank you for the recipe.
PS: Thinking about adding some fresh dill next time — what do you think?
hi Kerry!! thank you so much for making the soup and taking the time to leave a comment and review!!! It truly means so much. Yay so glad it worked out well with the breakfast sausages. haha yum can I come for dinner that night too?! if you like fresh dill it would be a great addition!!
Just wondering if it could be put on low for longer as the instructions say to put on high.
hi sure you can will take probably 6 to 8 hours! Just be sure that the potatoes are nice and soft.
Is the vegan parm a necessary flavor profile in this or do you think mooch might be an acceptable substitute?
You can use nooch if you prefer.
So delicious and healthy!!
Because it’s my first time making this, I followed the recipe exactly. I used Yves spicy Italian sausage, chopped in bite size chunks. Next time I’ll pan them first. The spices in the sausage was enough.
It would be easy to add extra veggies. I’m thinking finely chopped zucchini, or cauliflower.
Will double the recipe next time and it’ll fit perfectly in my 6 quart!
Thanks!
Hi Anju! Awesome I am so glad you enjoyed the recipe. Thank you so much for trying it and taking the time to leave a comment!