This creamy dairy-free potato soup is warm and comforting. It’s made with fluffy potatoes, onions, and just a splash of plant-based milk to give it that dreamy texture.
I love how easy it is to whip up! Just toss everything in a pot, let it simmer, and blend for that smooth finish. Perfect for chilly days or when you need a cozy meal! 🥔💚
Key Ingredients & Substitutions
Potatoes: Russet potatoes are great for creamy soup because they’re starchy. If you want a different flavor, try Yukon Golds for a buttery taste or red potatoes for a firmer texture.
Dairy-Free Milk: Unsweetened almond milk is my go-to, but any plant-based milk will work! Soy milk or oat milk are excellent choices, just avoid sweetened kinds to keep the soup savory.
Vegan Bacon: I love using coconut bacon for its smoky crunch! If you can’t find it, use store-bought vegan bacon or even croutons to add texture and flavor.
Broth: Vegetable broth keeps this soup light. If you prefer chicken broth for richer flavor, go for it! Just ensure it’s a dairy-free version if you’re avoiding dairy.
How Can I Achieve the Perfect Creamy Texture?
The secret to a creamy soup lies in blending! You want to partially blend the mixture, leaving some chunks for texture. Here’s how:
- Use an immersion blender in the pot for ease, or carefully transfer half to a regular blender. Always be cautious with hot soup!
- Blend until creamy, then mix it back in for a beautiful balance of smoothness and chunkiness.
- If it’s too thick, add more dairy-free milk or broth until you reach your desired consistency.
Dairy-Free Potato Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth if preferred)
- 1 cup unsweetened almond milk or other dairy-free milk
- 2 tbsp olive oil or dairy-free butter substitute
Optional Toppings:
- 1/2 cup shredded dairy-free cheddar cheese
- Salt and black pepper to taste
- 1/2 tsp smoked paprika (optional)
- 4 slices vegan bacon or coconut bacon, chopped
- 2 tbsp fresh chives, chopped (for garnish)
How Much Time Will You Need?
This comforting dairy-free potato soup takes about 10 minutes of prep time and around 30-35 minutes to cook. You’ll have a delicious bowl of soup ready in about 45 minutes!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once it’s hot, add the chopped onion and sauté until it’s translucent, which should take about 5 minutes. This brings out the sweetness in the onion!
2. Add Garlic:
Next, add the minced garlic to the pot. Stir it around and cook for another 1-2 minutes until it’s fragrant. Keep an eye on it so it doesn’t burn.
3. Incorporate the Potatoes:
Now, add the diced potatoes to the pot and give everything a good stir to combine. Cook for around 2 minutes to let the potatoes soak in those lovely flavors.
4. Simmer the Soup:
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender, which will take about 15-20 minutes.
5. Blend for Creaminess:
Once the potatoes are soft, use an immersion blender to blend the soup partially. You’re aiming for a nice mix of creamy and chunky. If you don’t have an immersion blender, carefully ladle about half of the soup into a stand blender, puree until smooth, and then return it to the pot.
6. Add Dairy-Free Milk:
Stir in the dairy-free milk and smoked paprika (if you’re using it). Warm it gently, but avoid boiling to keep it creamy.
7. Season to Taste:
Now, season your soup with salt and black pepper to taste. Adjust the seasoning according to your preference!
8. Serve It Up:
Ladle the soup into bowls and top with chopped vegan bacon, shredded dairy-free cheddar cheese, and fresh chives for a pop of color and flavor.
9. Enjoy!
Serve warm with your favorite crusty bread for a cozy meal. Enjoy your delicious dairy-free potato soup!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are great for a creamy texture, you can use Yukon Golds for a buttery flavor or red potatoes if you prefer a firmer bite. Just keep in mind that different potatoes may alter the final texture of the soup.
Can I Substitute for Almond Milk?
Yes, you can! Any unsweetened plant-based milk works well, such as soy milk, oat milk, or coconut milk. Just avoid sweetened varieties to keep the soup savory and delicious.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally, to maintain the creamy texture. You can add a splash of additional dairy-free milk if needed to freshen it up.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup a day ahead! Just let it cool, store it in the refrigerator, and reheat it when you’re ready to serve. This soup often tastes even better the next day as the flavors meld together!
