This creamy dairy-free potato soup is warm and comforting. Packed with tasty potatoes, veggies, and spices, it’s perfect for chilly days!
The best part? You won’t miss the cream at all! I love adding some crispy toppings for extra crunch. Trust me, it’s a bowl of happiness!
Key Ingredients & Substitutions
Olive Oil or Dairy-Free Butter: Both work well for sautéing. If you’re looking for extra flavor, try coconut oil instead. It adds a subtle sweetness that complements the potatoes.
Potatoes: Yukon Gold gives a nice creamy texture, but Russet potatoes are great for a fluffier soup. If you’re looking for a lower-carb option, cauliflower can be used as a substitute!
Vegetable Broth: Always check if your broth is gluten-free if needed. You can make your own or use water with some seasonings for a lighter option.
Dairy-Free Milk: I love unsweetened almond milk, but oat or soy milk are fantastic alternatives. Just avoid sweetened varieties to keep the flavors balanced.
How Do I Get the Best Texture When Blending the Soup?
Blending gives the soup its creamy consistency, but finding the right texture is crucial. You can adjust this based on personal preference:
- For a completely smooth soup, use a high-speed blender or immersion blender until everything is velvety.
- If you enjoy some chunks, blend only half or mash some potatoes with a fork after cooking.
- Always let the soup cool slightly before blending in a traditional blender to avoid splatters.
Experiment to see what texture you enjoy best, and don’t hesitate to adjust the blending time!
Dairy-Free Potato Soup Recipe
Ingredients You’ll Need:
- 1 tablespoon olive oil or dairy-free butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 3-4 medium potatoes, peeled and diced (Yukon Gold or Russet)
- 4 cups vegetable broth
- 1 cup unsweetened almond milk or other dairy-free milk
- Salt and black pepper, to taste
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon dried thyme or rosemary
- 3 green onions, sliced (for garnish)
- 3-4 slices dairy-free bacon or cooked bacon bits (optional topping)
- Fresh parsley or chives (optional, for garnish)
How Much Time Will You Need?
Feel free to whip up this comforting dairy-free potato soup in about 40 minutes! You’ll spend around 10 minutes prepping your veggies and about 30 minutes cooking it all together—a perfect recipe for a cozy weeknight meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil or dairy-free butter over medium heat. Add the diced onion and sauté for about 4-5 minutes until it becomes translucent and fragrant. This step is important to build the flavor of your soup!
2. Add Garlic and Carrots:
Next, stir in the minced garlic and diced carrots. Cook for another 3-4 minutes until the carrots start to soften. Your kitchen will start to smell wonderful!
3. Combine Potatoes and Broth:
Now, add the diced potatoes, vegetable broth, smoked paprika (if using), and dried herb of your choice (thyme or rosemary). Bring everything to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are nice and tender.
4. Blend for Creaminess:
Once the potatoes are soft, it’s time to blend! If you have an immersion blender, use it to carefully blend the soup until smooth, or leave some potato chunks if you like a bit of texture. You can also blend half the soup in a regular blender and return it to the pot.
5. Stir in the Dairy-Free Milk:
Pour in the dairy-free milk and mix well! Heat the soup through gently, but be careful not to let it boil after adding the milk. This keeps your soup creamy and delicious.
6. Season and Serve:
Taste the soup and season it with salt and black pepper according to your preference. Ladle the warm soup into bowls, and if you like, top with sliced green onions and either dairy-free bacon bits or regular bacon. Garnish with fresh parsley or chives for that special touch.
7. Enjoy:
Now, grab a cozy blanket, sit down, and enjoy your creamy, satisfying dairy-free potato soup! Perfect for chilly days—comfort in a bowl!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and Russet potatoes are recommended for their creamy textures, you can experiment with other types like red potatoes or even sweet potatoes. Just keep in mind that different varieties may change the flavor and texture slightly.
Can I Make This Soup in Advance?
Yes, you can! The soup keeps well in the refrigerator for up to 3 days. Just let it cool completely before transferring it to an airtight container. Reheat gently on the stove or in the microwave, and add a splash of broth or dairy-free milk if it thickens up too much.
What Can I Use Instead of Dairy-Free Milk?
If you don’t have almond milk, other unsweetened plant-based milks like oat, soy, or coconut milk can work too. Just ensure they are unsweetened to maintain the savory flavor of the soup.
How Can I Make This Soup Thicker?
If you prefer a thicker soup, you can either blend it longer for a smoother consistency or add a bit more potato. Alternatively, mix a tablespoon of cornstarch with cold water and stir it into the simmering soup until thickened to your liking.