Dairy Free Potato Soup
This creamy, old fashioned potato soup recipe turns a pantry staple into a hearty and satisfying meal. With a few simple swaps, this potato soup is easily made dairy dairy free. Add your favorite toppings for a loaded baked potato soup.
Why I love this vegan potato soup recipe
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 – probably because I created a killer recipe for vegan broccoli soup.
I’ve realized that there are so many was to recreate a creamy soup without dairy. This old fashioned potato soup is a complete dupe for the real thing, and you won’t even know there’s something “missing”.
If you like this recipe, you have to try this Wisconsin booyah, and this vegetable beef barley soup and this chicken tortilla soup.
Searching for more dairy free potato recipes? vegan scalloped potatoes / healthy sweet potato casserole / dairy free mashed potatoes / potato leek soup with ham
Ingredients & substitutions
- Russet potatoes – This type of potato has a higher starch content and make a great choice for soups, as they absorb flavor and lends to the creaminess of the soup.
- Dairy free milk – Opt for an unsweetened dairy free milk.
- Flour or cornstarch – You can use either of these thickening agents in your soup. Opt for cornstarch if you are looking to make this recipe gluten free.
- Broth – Chicken broth or vegetable broth will both work well for this soup. If you are gluten free, remember to check your label to make sure your broth is gluten free.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make dairy free potato soup
Sauté the vegetables. Heat olive oil to medium-high heat in a Dutch oven. Add the onion, celery and carrots with a pinch of salt.
Let them cook, stirring occasionally, until they’re slightly soft and the onions are translucent. Add the garlic and let it cook until fragrant, about 30 seconds.
Boil the potatoes. Add the potatoes, broth (save 1/2 cup for later), milk and the remaining salt to the pot. Bring the soup to a boil, and then reduce the heat to a simmer.
Simmer the soup. Let the soup simmer until the potatoes are tender. This should take about 20 – 30 minutes at a low temperature.
Thicken it up. While the soup simmers, whisk or stir the flour (or cornstarch) with the remaining broth in a small bowl until smooth.
Stir the slurry mixture into the soup and let it cook for an additional 10 minutes, or until the soup has thickened.
Frequently asked questions
Ingredients
- 2 tablespoons olive oil
- 1 large sweet onion (chopped)
- 2 celery stalks (chopped)
- 2 large carrots (chopped)
- 1 teaspoon coarse salt (divided)
- 3 garlic cloves (minced)
- 3 large russet potatoes (scrubbed or peeled, and cubed)
- 3 cups dairy free milk
- 1/3 cup all-purpose flour (or 3 tablespoons cornstarch)
- 4 cups chicken or vegetable broth
- Black pepper (to taste)
- 2 tablespoons chopped fresh parsley
Instructions
- In a small bowl, whisk together flour and 1/2 cup broth. Set aside.
- 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.
- Add garlic. Continue to sauté until the garlic is fragrant, about 30 seconds.
- Add potatoes, remaining broth and milk. Bring to a boil.
- Reduce heat to medium-low and simmer for 20 – 30 minutes, or until potatoes are soft.
- Add flour-broth mixture (stir before adding if needed). Stir soup and continue to simmer until thickened – about 5 minutes.
- Season with remaining salt, black pepper and parsley.
