This creamy dairy-free potato soup is warm, comforting, and satisfying! Made with simple ingredients like potatoes, onion, and vegetable broth, it’s pure goodness in a bowl.
Plus, you can top it with your favorite herbs or some crispy bacon. I like to slurp it up with a big piece of bread—so nice on chilly days!
Key Ingredients & Substitutions
Potatoes: Russet potatoes are great for this soup because they become creamy when cooked. You can also use Yukon Gold potatoes if you prefer a buttery texture. Just make sure they’re starchy for the best results.
Vegetable Broth: I usually use vegetable broth to keep it fully dairy-free, but chicken broth can add depth of flavor. If you’re watching sodium, look for low-sodium options or make your own at home!
Dairy-Free Milk: I like using unsweetened almond milk for a light touch, but oat milk is creamier if you want a richer soup. Coconut milk can give a nice tropical hint, so choose based on what flavor you prefer!
Onions and Garlic: Sweet onions are a good choice here, but yellow onions work too. Fresh garlic is key for flavor, but if you’re in a pinch, garlic powder can work in a reduced amount.
How Do You Get the Perfect Creamy Texture?
Achieving that wonderfully creamy texture is crucial for this soup! The key step is pureeing part of the soup once the potatoes are soft. An immersion blender is really handy here, as you can blend right in the pot.
- Cook the potatoes until soft—this typically takes 15-20 minutes.
- Blend 1/2 of the soup to achieve creaminess, while leaving some chunks for texture. Don’t blend it all; it should have a nice balance!
- If you do not have an immersion blender, carefully transfer half to a regular blender, blend until smooth, and then return it to the pot.
Lastly, remember to stir in the dairy-free milk at the end to ensure it stays nice and creamy. Enjoy your soup!
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 not strictly vegan)
- 1 cup unsweetened dairy-free milk (e.g., almond milk, oat milk, or coconut milk)
- 2 tbsp olive oil or dairy-free butter substitute
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional, for subtle smoky flavor)
- 1/4 tsp dried thyme or fresh thyme leaves
Optional Toppings:
- 1/4 cup dairy-free cheddar-style shreds
- 3 slices vegan or regular bacon, cooked and crumbled
- Fresh chives or parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dairy-free potato soup requires about 10 minutes of preparation time and 20 minutes of cooking time. Altogether, you’re looking at around 30 minutes to a warm, tasty soup that’s perfect for any day!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil (or dairy-free butter) in a large pot over medium heat. Once hot, add the chopped onions. Sauté for about 5 minutes, stirring occasionally, until they become translucent and soft. Then, add the minced garlic and cook for another minute, stirring frequently to avoid burning.
2. Add the Potatoes and Seasonings:
Next, add the diced potatoes to the pot along with the vegetable broth, salt, black pepper, smoked paprika, and thyme. Stir everything together until well combined.
3. Cook the Soup:
Bring the mixture to a boil. Then, reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are soft and easily pierced with a fork.
4. Blend for Creaminess:
Using an immersion blender, carefully puree about half of the soup directly in the pot. This will give it a creamy texture while still leaving some potato chunks for extra texture. If you don’t have an immersion blender, you can scoop half the soup into a blender, puree it, and then return it to the pot.
5. Stir in the Dairy-Free Milk:
After blending, stir in the dairy-free milk and heat the soup through for a few more minutes. Taste and adjust the seasoning with extra salt and pepper if needed.
6. Serve and Garnish:
Ladle the hot soup into bowls and add your favorite toppings like dairy-free cheddar shreds, crumbled bacon, and fresh chives or parsley. Serve hot with crusty bread or crackers on the side, and enjoy!
With its creamy texture and rich flavors, this dairy-free potato soup is sure to become a favorite cozy dish any time of the year!
Can I Use Different Types of Potatoes?
Yes, you can! While russet potatoes are perfect for a creamy texture, Yukon Gold potatoes also work well for a buttery taste. Just make sure to keep them starchy for the best results!
What Can I Use Instead of Dairy-Free Milk?
If you don’t have dairy-free milk on hand, you can use water or additional vegetable broth. However, using a milk substitute like almond, coconut, or oat milk will enhance the creaminess of the soup.
How Long Does Leftover Soup Last?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of extra broth or milk if it gets too thick.
Can I Make This Recipe in Advance?
Absolutely! You can prepare the soup a day ahead of time and store it in the fridge. Just hold off on adding the dairy-free milk until you’re ready to reheat it to keep the texture nice and creamy.