This creamy dairy-free potato soup is warm and comforting. Made with just potatoes, broth, and a few simple seasonings, it’s perfect for chilly days!
Plus, it’s so easy to whip up! I just blend it all together for that smooth texture—sipping it by the fire feels like a cozy hug. 🥔❤️
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russets for a creamier texture. If you’re short on time, Yukon Golds are a great alternative—they’re slightly buttery and work well, too.
Broth: Vegetable broth adds depth, but chicken broth can enhance flavor if you’re not vegetarian. If you don’t have broth, you can use water and season it well with salt and herbs.
Dairy-Free Milk: Almond, oat, and cashew milk are all excellent choices. For a creamier soup, I prefer using canned coconut milk. If you want to keep it low-cal, unsweetened almond milk is a great option.
Fresh Herbs: I love using chives, but parsley or dill can also brighten up your soup. Feel free to experiment based on what you have on hand!
How Do I Get a Smooth Consistency Without Over-Blending?
To achieve the perfect velvety texture without over-blending, it’s helpful to use an immersion blender right in the pot. That way, you can control how smooth you want the soup to be. If you’re transferring to a blender, only blend in batches until you reach your desired consistency.
- Blend for about 20-30 seconds for a creamy soup, but stop if you still want some chunky potato bits.
- Always let the soup cool slightly before blending in batches to avoid hot splashes. Use a kitchen towel to cover the lid for extra safety while blending.
With these tips, your dairy-free potato soup will be comforting and delicious! Enjoy making it just the way you like. 🍲✨
How to Make Dairy-Free Potato Soup
Ingredients You’ll Need:
- 4 cups potatoes, peeled and diced (about 4 medium potatoes)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth if not vegetarian)
- 1 cup unsweetened dairy-free milk (such as almond, cashew, or oat milk)
- 2 tablespoons olive oil or dairy-free butter
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and black pepper to taste
- Fresh herbs for garnish (such as chives or parsley)
- Dairy-free cheese shreds (optional, for topping)
- Croutons (check they are dairy-free for topping)
How Much Time Will You Need?
This delicious dairy-free potato soup takes about 10 minutes to prep and 30 minutes to cook, making a total of around 40 minutes from start to finish. It’s easy enough for a weeknight dinner, and the comforting flavors will warm you up!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
In a large pot, heat the olive oil or dairy-free butter over medium heat. Once hot, add the diced onions. Sauté for about 5 minutes, stirring occasionally, until the onions are soft and translucent. This adds a nice base flavor to your soup!
2. Adding Garlic and Potatoes:
Next, add the minced garlic and cook for another minute. You should be able to smell that delicious garlic aroma! Then, add the diced potatoes and dried thyme, stirring everything together to combine the flavors.
3. Cooking the Soup:
Pour in the vegetable broth and bring the mixture to a boil. Once it’s boiling, reduce the heat to simmer. Let the soup cook for about 15-20 minutes, or until the potatoes are fork-tender. This means they should easily break apart when pierced with a fork!
4. Blending Until Smooth:
Carefully puree the soup using an immersion blender right in the pot until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches and blend until velvety. Just remember to let it cool slightly first to avoid splashes!
5. Finishing Touches:
Return the blended soup to the pot if needed, and stir in the dairy-free milk. Gently reheat the soup without boiling it. Finally, season your soup with salt and pepper to taste. Adjust the seasoning to make it just right for you!
6. Serving It Up:
Once your soup is hot and delicious, serve it up in bowls. Top with dairy-free cheese shreds if desired, croutons, and a sprinkle of fresh herbs for that extra flair. Enjoy your creamy, comforting dairy-free potato soup!
Bon appétit! 🍽️🥔
Can I Use Different Types of Potatoes for This Soup?
Absolutely! Starchy potatoes like Russets will make your soup creamy and smooth. Yukon Gold potatoes are also a great option if you’re looking for a slightly buttery flavor. Avoid waxy potatoes like red or new potatoes, as they won’t blend as well.
What Can I Use Instead of Vegetable Broth?
If you don’t have vegetable broth on hand, you can use water and season it with extra salt, herbs, and spices to enhance the flavor. You can also substitute with chicken broth for a non-vegetarian version, which adds richness to the soup.
How Long Does This Soup Last in the Fridge?
Your dairy-free potato soup will keep well in an airtight container in the refrigerator for up to 3-4 days. Just reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Freeze Leftovers?
Yes, you can freeze the soup! Allow it to cool completely, then store in freezer-safe containers or bags. It will last for up to 3 months in the freezer. When you’re ready to eat, thaw in the refrigerator overnight and reheat on the stove, adding a little extra dairy-free milk if it has thickened too much.
