This creamy dairy-free potato soup is warming and hearty, packed with tender potatoes and rich flavors. It’s like a cozy hug in a bowl!
I love whipping this up on chilly days! Just blend everything together for a smooth finish—no fancy equipment needed. Perfect with some crusty bread! 🍞
Key Ingredients & Substitutions
Potatoes: I prefer Yukon Gold for their creamy texture, but Russets or red potatoes work too. They’re all great for making the soup hearty!
Dairy-Free Milk: Unsweetened almond milk is my go-to, but you can also try oat milk or coconut milk for a different flavor. Just avoid sweetened versions to keep it savory!
Nutritional Yeast: This adds a cheesy flavor without dairy. If you don’t have it on hand, you can leave it out or use a dash of regular cheese if you’re not strictly dairy-free.
Fresh Herbs: Chives or green onions brighten up the soup. If fresh isn’t available, dried herbs like parsley work too! It’s all about what you have on hand.
How Can I Get a Creamy Texture Without Cream?
The key to achieving a creamy texture in dairy-free potato soup is all in how you blend. Instead of fully pureeing the soup, partially blend it to retain some chunky potato pieces. This keeps the heartiness while giving it that creamy feel.
- Start with a good simmer—cook the vegetables until they’re super soft to make blending easier.
- Use an immersion blender right in the pot for convenience, or carefully transfer batches to a traditional blender.
- Blend until smooth, but leave some chunks for added texture.
Remember, blending is your friend! Just avoid over-blending to keep some potato pieces for that delicious comforting bite! Enjoy making your soup!
Dairy-Free Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 medium potatoes, peeled and diced
- 1 large carrot, peeled and sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or any other dairy-free milk)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
For Garnishing:
- Fresh chives or green onions, chopped
- Smoked paprika or regular paprika
- Crispy bacon bits or coconut bacon (optional, for crunch)
How Much Time Will You Need?
This delightful soup takes about 10 minutes of prep and around 30 minutes to cook, making it a quick and easy dish to whip up whenever you’re craving something warm and hearty!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion and minced garlic. Sauté for about 3-5 minutes until the onion is translucent and fragrant—this step adds a lot of flavor to your soup!
2. Adding the Vegetables:
Next, toss in the diced potatoes and sliced carrot. Stir everything together well so the veggies are coated with the oil and aromatics.
3. Cooking the Soup:
Pour in the vegetable broth and then sprinkle in the dried thyme, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to a low simmer. Let it cook for about 20 minutes until the vegetables are nice and tender.
4. Blending It Up:
Once the veggies are soft, it’s time to blend! Use an immersion blender right in the pot for ease, or carefully transfer half of the soup to a blender. Blend until you reach a creamy yet chunky consistency the way you like it, then return the blended portion to the pot.
5. Adding Creaminess:
Stir in the almond milk and nutritional yeast (if you’re using it). Heat everything through without letting it boil. Give it a taste and adjust the seasoning with more salt or pepper if needed!
6. Serving It Up:
Now, it’s time to serve! Ladle the soup into bowls and sprinkle with fresh chives or green onions. Add a pinch of smoked paprika and some crispy bacon or coconut bacon on top for extra flavor and crunch.
7. Enjoy!
Pair your warm bowl of dairy-free potato soup with some crusty bread or a side salad. It’s creamy, comforting, and melts your heart with every spoonful. Enjoy!
Can I Use Different Vegetables in This Soup?
Absolutely! Feel free to add in vegetables like celery, leeks, or even spinach for added nutrition and flavor. Just make sure to chop them evenly to ensure they cook at the same rate.
Can I Make This Soup in Advance?
Yes, you can prepare the soup ahead of time! Store it in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash more of dairy-free milk to restore the creamy texture.
How to Thicken the Soup Further?
If you prefer a thicker soup, you can add a couple of tablespoons of cornstarch or arrowroot mixed with water before blending. This will help achieve that desired creaminess without using dairy!
Can I Freeze Leftover Soup?
Yes, this soup freezes well! Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.
