Dairy Free Baked Potato Soup

A few easy swaps make this dairy free baked potato soup as good as the real deal, and you won’t miss the heavy cream.

Dairy Free Baked Potato Soup | @simplywhisked

Giving up creamy soups was something I did not want to do when we went dairy free. There’s nothing I used to crave more than cheesy broccoli soup on a cold day, but honestly, I’ve gotten over it.

I’ve also found that there are so many was to recreate a creamy soup without real cream. Plus, it makes my occasional bowl of cheesy soup at a restaurant that much better. This dairy free baked potato soup is a complete dupe for the real thing, and you won’t even know there’s something “missing”.

Dairy Free Baked Potato Soup | @simplywhisked

I’ve made this soup several times with different kinds of milks. I think my favorite is cashew milk (I think it’s a bit creamier than almond milk, but maybe it’s just in my head).

Lactose free milk is a great swap if it suits your diet. We usually use what we have on hand so it varies. This time we made the soup with cashew milk, and I used real cheese for my own topping.

Dairy Free Baked Potato Soup | @simplywhisked

A word on the bacon: you can use precooked bacon in this recipe, but it’s not the best choice. For some reason, when you cook the precooked stuff into the soup, the pieces tend to get a little rubbery or chewy.

I would really recommend cooking up so crispy bacon for this part, and maybe using store-bought bacon bits for the topping. If you do have to use precooked in the soup itself, make sure you chop it into smaller pieces so you don’t get a big chewy bite.

Dairy Free Baked Potato Soup | @simplywhisked

As far as toppings go, we normally go with real cheese (for me), bacon bits, and chives or green onion. Marc swears he doesn’t miss the cheese on top, so I figure it’s not worth splurging on the vegan cheese shreds when he doesn’t even want them.

The choice is yours, if you really hoping for the cheese, go ahead and splurge on those shreds. You won’t be sorry.

More potato recipes:

More dairy free soup recipes:


Dairy Free Baked Potato Soup | @simplywhisked

Dairy Free Baked Potato Soup

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x


  • 1/3 cup all-purpose flour
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • 1 large sweet onion, chopped
  • 2 celery stalks, chopped
  • 2 large carrots, chopped
  • 1 teaspoon coarse salt, divided
  • 68 cooked bacon slices, chopped (about 1/3 cup)
  • 3 garlic cloves, minced
  • 3 large russet potatoes, scrubbed and cubed
  • 3 cups dairy free milk
  • Black pepper, to taste
  • 3 tablespoons chopped fresh parsley (optional)

For topping:

  • Sliced green onions
  • Chopped cooked bacon
  • Vegan cheese shreds


  1. n a small bowl, whisk together flour and 1/2 cup chicken broth. Set aside.
  2. In a large stockpot or Dutch oven, heat olive oil to medium-high. Add onion, celery, carrot and 1/2 teaspoon coarse salt. Sauté, stirring occasionally, until softened – about 5 to 7 minutes.
  3. Add garlic and bacon. Continue to sauté until bacon is creating brown bits in pan.
  4. Add potatoes, remaining chicken broth and milk. Bring to a boil.
  5. Reduce heat to medium-low and simmer for 20 – 30 minutes, or until potatoes are soft.
  6. Add flour-broth mixture (stir before adding if needed). Stir soup and continue to simmer until thickened – about 5 minutes.
  7. Season with remaining salt, black pepper and parsley.


Lactose or dairy milk/cheese can be used if you don’t want to make the recipe dairy free.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Last Updated on

  • Reply
    December 30, 2017 at 10:45 pm

    Your recipe looks good but I’m not sold on the idea of celery. Don’t generally like the taste. Is it going to be something I taste or just something that I can’t really distinguish? Thanks

    • Reply
      Adrianna Klwoak
      August 24, 2018 at 2:06 pm

      you wont even know it is there, make sure it is soft when you saute it before adding the liquids

  • Reply
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    January 2, 2018 at 12:07 pm

    […] dairy free baked potato soup […]

  • Reply
    January 18, 2018 at 9:45 am

    This was delicious! I used full fat canned coconut milk and added dried tarragon, thyme and diced zucchini for more green veggies. It reminded me and my sister of the cheese soup my mom used to make but without all of the dairy.

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    […] some reason that stuck in my head, and I when I wanted a bread to go with our baked potato soup, it popped back from the depths of my brain. I happened to have ginger beer in the pantry from some […]

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  • Reply
    Hillary Robertson
    October 1, 2018 at 7:23 pm

    Happy to finally have a yummy, dairy free potato soup option. This is great! I used gluten free flour and it worked well.

    • Reply
      Melissa Belanger
      October 1, 2018 at 9:45 pm

      I’m so glad you liked it!

  • Reply
    January 22, 2019 at 6:24 pm

    Wondering about how many cups would be 3 large russets? I’d callMine are small so not sure the conversion

    • Reply
      Melissa Belanger
      January 23, 2019 at 10:46 am

      I’m not sure about the cup conversion, but it’s around a pound of potatoes. If you have a little more or less, it will be totally fine!

  • Reply
    February 18, 2019 at 2:27 pm

    Do you cook 6-8 slices of bacon in with the veggies and leave the fat in the soup? It seems like a lot!

    • Reply
      Melissa Belanger
      February 18, 2019 at 2:43 pm

      I didn’t. I cooked my bacon separately (in the oven), and I’ve also used precooked bacon bits. You could cook the bacon in the pot and just remove most of the fat if you want though.

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