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A bowl of creamy dairy free potato soup topped with chopped green onions and crispy bits, with a spoon inside. Surrounding the bowl are extra crispy bits, a small bowl of green onions, a glass of water, and a yellow checkered napkin.
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4.73 from 11 votes

Dairy Free Potato Soup

This creamy dairy free potato soup is loaded with tender potatoes and vegetables for a hearty and satisfying meal. Inspired by the classic baked potato soup, this milk free version is the perfect comfort food for chilly days, and you can easily customize it with your favorite toppings to make it a loaded baked potato soup.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Keyword: baked potato soup, dairy free potato soup, gluten free potato soup, loaded baked potato soup, old fashioned potato soup recipe, potato soup, potato soup recipe, recipe old fashioned potato soup
Servings: 8 servings
Calories: 340kcal
Author: Melissa Belanger

Ingredients

For the soup:

  • 2 tablespoons olive oil
  • 1 large sweet onion chopped
  • 2 ribs celery chopped
  • 2 large carrots peeled and chopped
  • 1 ½ teaspoons coarse salt divided
  • 3 cloves garlic minced
  • 3 large russet potatoes peeled and cubed
  • 1 15-ounce can full-fat canned coconut milk
  • 2 cups unsweetened, plain dairy free milk
  • 4 cups chicken or vegetable stock divided
  • 1/3 cup all-purpose flour or 3 tablespoons cornstarch
  • 1/2 teaspoon black pepper

For topping:

  • Sliced green onion
  • Chopped bacon
  • Dairy free cheese shreds optional

Instructions

  • Make the slurry. In a small bowl, whisk together flour (or cornstarch) and 1/2 cup of the cold broth until completely smooth. Set aside.
  • Sauté the veggies. 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.
    Then, add the garlic and cook until the garlic is fragrant, about 30 seconds.
  • Simmer the soup. Next, add potatoes, milk and the remaining broth. Bring to a boil. Reduce heat to medium-low and simmer for 20 to 30 minutes, or until potatoes are tender when pierced with a fork.
  • Thicken the soup. Stir the flour-broth mixture (give it a quick whisk if needed) and pour it into the soup. Stir well and continue to simmer until thickened – about 5 to 10 minutes.
  • Season and serve. Season with remaining salt, black pepper, and parsley. If needed, adjust seasoning with salt & pepper before serving with desired toppings.

Video

Notes

To make this recipe gluten free: be sure to use cornstarch as the thickener and a gluten free broth.

Nutrition

Serving: 1cup | Calories: 340kcal | Carbohydrates: 41g | Protein: 9g | Fat: 17g | Cholesterol: 4mg | Sodium: 727mg | Fiber: 3g | Sugar: 6g | Vitamin C: 12mg