This creamy, dairy-free potato soup is warm and comforting. Made with simple potatoes, veggies, and a splash of non-dairy milk, it’s perfect for chilly days!
Who knew potato soup could be this cozy? I love to top mine with some crispy herbs or crunchy seeds for a yummy twist. Trust me, you won’t miss the dairy! 🥔🥣
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russets for a creamy texture. If you’re in a pinch, Yukon Gold also works well. Sweet potatoes give a different flavor but can be fun for variety!
Broth: Vegetable broth is great for flavor, but chicken broth is fine too if you’re okay with chicken products. Homemade broth adds an extra layer of taste. If you want a richer flavor, you could use mushroom broth.
Non-Dairy Milk: I prefer almond milk for its mild taste, but oats or soy milk work too! Just avoid sweetened versions, as they can alter the soup’s flavor.
Onion & Garlic: Fresh onion and garlic bring a lot of flavor. You could use shallots instead or even onion powder and garlic powder in a pinch.
Dairy-Free Sour Cream: If you’re not keen on coconut yogurt, a cashew cream can be a delightful alternative for added creaminess.
How Do I Get the Creamy Texture Without Dairy?
The key to creating a creamy texture in this soup is blending some of the potatoes. By removing it from heat and blending part of the soup, you’re achieving creaminess without any dairy. An immersion blender is super handy for this.
- Blend just enough to make the soup thick but leave some potato chunks for texture.
- If using a regular blender, let the soup cool a bit, then blend in batches and return to the pot.
- Stir in non-dairy milk after blending to maintain the soup’s richness without boiling it again.
With these tips, you’ll create a delicious and comforting dairy-free potato soup that’s sure to please! Enjoy!
How to Make Dairy-Free Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 medium-sized potatoes, peeled and cut into chunks
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth or chicken broth (dairy-free)
- 1 cup unsweetened almond milk (or any other unsweetened non-dairy milk)
- 2 tablespoons olive oil or dairy-free butter substitute
- Salt and pepper to taste
Optional Ingredients:
- 1/2 teaspoon dried thyme (optional)
- 1/4 cup fresh chives, chopped (for garnish)
- Dairy-free sour cream or coconut yogurt (for garnish, optional)
- Cooked bacon bits or dairy-free bacon alternative (for garnish, optional)
How Much Time Will You Need?
This delicious dairy-free potato soup takes about 10 minutes to prepare and approximately 30 minutes to cook. You’ll have a warm, hearty bowl of soup ready in about 40 minutes!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté for about 5-7 minutes until they appear soft and translucent. Next, add the minced garlic and cook for another minute, until you can smell the wonderful aroma!
2. Add the Potatoes:
Once the onions and garlic are ready, add the chopped potatoes to the pot. Stir everything together for about 2 minutes to ensure the potatoes are coated with the oil and infused with those delightful garlic and onion flavors.
3. Simmer the Soup:
Pour in the vegetable or chicken broth and add the optional thyme if you’re using it. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until the potatoes are tender, which should take about 20 minutes.
4. Blend for Creaminess:
Once the potatoes are tender, remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth, leaving some potato chunks for texture. If you don’t have an immersion blender, you can blend half of the soup in a traditional blender and then return it to the pot.
5. Add the Finishing Touches:
Stir in the almond milk and season the soup with salt and pepper to your taste. Gently heat the soup on low, but be careful not to bring it back to a boil.
6. Serve and Enjoy:
Serve your creamy, dairy-free potato soup hot! Top each bowl with fresh chives, a dollop of dairy-free sour cream or coconut yogurt, and sprinkle with bacon bits or dairy-free bacon for that extra crunch.
Enjoy a rich, creamy, and comforting potato soup made totally without dairy! Perfect for any day you’re craving a warm hug in a bowl!
Can I Use Different Types of Potatoes?
Absolutely! While starchy potatoes like Russets or Yukon Gold are best for a creamy texture, you can also experiment with red potatoes or even sweet potatoes for a different flavor.
Can I Make This Soup Ahead of Time?
Yes! You can make the soup ahead and store it in the fridge for up to 3 days. Just reheat gently on the stove, adding a splash more non-dairy milk if it thickens too much.
How Can I Thicken the Soup Further?
If you prefer a thicker soup, simply blend more of the potato chunks into the soup. Alternatively, you can mix a tablespoon of cornstarch with a little cold water and stir it in, heating until it thickens.
Can I Freeze Leftovers?
Yes, you can freeze the soup! Store it in an airtight container for up to 3 months. Thaw it in the fridge overnight before reheating on the stove, and add a splash of non-dairy milk to restore creaminess if needed.
