Old Fashioned Potato Soup Recipe

Dairy Free Baked Potato Soup | @simplywhisked

4.4 from 5 reviews

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.


  • 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