Yay its soup weather!  This recipe is Whole 30 approved is sure to leave your belly full and your taste buds satisfied without the guilt! The “milk” is replaced with coconut milk to give it a rich and creamy consistency with a little sweetness from the apple sausage.  I could eat this every night!

Chicken Sausage and Potato Soup

1 ½ cups of Chicken Stock (low sodium)
1 can of Coconut Milk (full fat or reduced fat)
1 teaspoon of salt
1 teaspoon of pepper
A pinch of red pepper flakes (more or less if needed)
½ a bag of baby red potatoes, cut in half or fourths
1 package of smoked Chicken Apple Sausage, sliced (ex. Aidele’s Chicken Apple Sausage or HEB Chicken Apple Sausage)
1 yellow onion, diced
2 cloves of garlic, minced


Fill a large stock pot with water, just enough to cover the potatoes.

Boil potatoes for 6-7 minutes (you should be able to poke with a fork easily, but not fully cooked through).

Drain potatoes and place back in the large stock pot.

In a large skillet, brown the chicken sausage and set aside.

In the same skillet, add onion and sauté until translucent, add garlic and continue to cook for an additional 30 seconds.

Combine the onion, garlic, and sausage into the large stock pot.

Pour in coconut milk, chicken stock, red pepper flakes, salt, and pepper turn on heat to medium/low and bring to a simmer

Let simmer for 20 minutes or more until the potatoes are fully cooked.  Stir occasionally.

Serve and Enjoy!

-Taryn Sugar