old fashioned potato soup without milk

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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”.

dairy free potato soup in a large dutch oven

Here’s what you’ll need to make it:

How to make old fashioned 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.

vegan potato soup topped with cheddar shreds and green onion

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.

old fashioned potato soup recipe

FAQs and tips for making the best potato soup

What is the best way to thicken potato soup?

The easiest way to thicken soup is by using a slurry. Mix your thickener (most likely cornstarch or flour) with cold water or broth until it’s dissolved. Stir this into the soup and allow it to to cook for a bit. Most thickeners need to be heated for them to work.

Should I boil potatoes before adding to soup?

No. This potato soup recipe doesn’t require you to cook the potatoes before adding them to the soup. They will cook while the soup simmers.

What can I add to potato soup for flavor?

If your potato soup is lacking flavor, you probably just need to adjust the salt to taste. Even a little bit of extra salt can make a huge difference in bringing out the flavors in soup. You can also add herbs like parsley or chopped green onion to add flavor.

Do you have to peel potatoes for soup?

No. Peeling the potatoes is a matter of personal preference. If you choose not to peel your potatoes, make sure you wash them well before adding them to the soup.


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    Old Fashioned Potato Soup Recipe

    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.

    • Author: Melissa Belanger
    • Prep Time: 10 minutes
    • Cook Time: 40 minutes
    • Total Time: 50 minutes
    • Yield: 12 servings 1x
    • Category: Soup
    • Method: Stovetop
    • Cuisine: American
    • Diet: Vegan


    • 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


    1. In a small bowl, whisk together flour and 1/2 cup 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. Continue to sauté until the garlic is fragrant, about 30 seconds.
    4. Add potatoes, remaining 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.

    Keywords: dairy free, egg free, vegan, potato, soup, creamy

    Last Updated on November 4, 2021 by Melissa Belanger

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    Recipe rating


    1. 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

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

        1. I am new to dairy free, have a little just diagnosed with a dairy allergy. Can this be made in the crock pot? Let cook on low for a few hours then add the flour and broth mixture?

    2. 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.

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

      1. Awesome! I’m allergic to gluten and dairy and was scrolling through the comments to see if gluten-free would work.

      1. 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!

      1. 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.

    4. I can’t tolerate the taste or texture of celery, so INSTEAD, I use broccoli stems cut up small. Doesn’t taste like broccoli, but adds a mild green color and is a different texture – it works great in potato soup!

    5. Unfortunately, I felt this recipe lacked flavor. I ended up having to add way more salt, extra garlic and fresh thyme.

    6. This recipe is amazing! It’s perfect for a cold winter day in Florida. My whole family loves it, even the ones that don’t have a dairy allergy.